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 Fish Canapes with Sauces Recipe
Two options for serving fish with sauces that set off its taste amazingly. Even the most inexpensive fish, such as cod or hake, will get a festive taste with such a margin. If you don't have enough small plates to serve these snacks to all the guests, just make crispy toast, smear them with sauce (it's thick enough) and put a piece of fish on top.
Course Birthday Food Dishes, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
For the shrimp sauce:
For champagne sauce:
For canapes:
Course Birthday Food Dishes, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
For the shrimp sauce:
For champagne sauce:
For canapes:
Instructions
  1. Ingredients.
    Ingredients.
  2. 1. For the shrimp sauce: melt 40 g of butter in a frying pan over low heat, add flour, remove from heat and mix well. Return to the heat and cook, stirring constantly, for 4-5 minutes, so that the mixture turns the color of hazelnuts (this base for sauces in French cuisine is called "roux"). Pour in the fish broth three times and whisk until it is completely absorbed into the oil mixture and flour. Cook on low heat for 30 minutes, stirring occasionally.
    1. For the shrimp sauce: melt 40 g of butter in a frying pan over low heat, add flour, remove from heat and mix well. Return to the heat and cook, stirring constantly, for 4-5 minutes, so that the mixture turns the color of hazelnuts (this base for sauces in French cuisine is called "roux"). Pour in the fish broth three times and whisk until it is completely absorbed into the oil mixture and flour. Cook on low heat for 30 minutes, stirring occasionally.
  3. 2. Put the remaining oil in a food processor together with boiled unpeeled shrimp and chop. Then pass through a fine sieve, squeezing with a spoon. This shrimp oil can be used to make sandwiches and other canapes.
    2. Put the remaining oil in a food processor together with boiled unpeeled shrimp and chop. Then pass through a fine sieve, squeezing with a spoon. This shrimp oil can be used to make sandwiches and other canapes.
  4. 3. Pour cream into the sauce and cook for another 10 minutes on low heat. Add one spoonful of shrimp oil. Add salt, black and cayenne pepper to taste.
    3. Pour cream into the sauce and cook for another 10 minutes on low heat. Add one spoonful of shrimp oil. Add salt, black and cayenne pepper to taste.
  5. 4. For the champagne sauce, melt the butter in a frying pan, add the finely chopped shallots and cook until the onion becomes transparent, for 2-3 minutes. Add the chopped mushrooms and cook for another 3-4 minutes until soft. Add the flour and cook, stirring constantly, for 1 minute.
    4. For the champagne sauce, melt the butter in a frying pan, add the finely chopped shallots and cook until the onion becomes transparent, for 2-3 minutes. Add the chopped mushrooms and cook for another 3-4 minutes until soft. Add the flour and cook, stirring constantly, for 1 minute.
  6. 5. Pour in the champagne and turn down the heat by one-third. Pour in the broth and boil half. Pass the mixture through a blender until smooth. 6. Cut the fish into portions and fry. Pour a spoonful of sauce on small plates, put a piece of fish on top and decorate to your liking. Red fish is served with shrimp sauce, white fish with champagne sauce.
    5. Pour in the champagne and turn down the heat by one-third. Pour in the broth and boil half. Pass the mixture through a blender until smooth. 6. Cut the fish into portions and fry. Pour a spoonful of sauce on small plates, put a piece of fish on top and decorate to your liking. Red fish is served with shrimp sauce, white fish with champagne sauce.
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