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Print Recipe
Fish Canapes with Sauces Recipe
Two options for serving fish with sauces that amazingly set off its taste. Even the most inexpensive fish, such as cod or hake, will get a festive taste with such a supply. If you don't have enough small plates to serve these snacks to all the guests, just make crunchy toasts, grease them with sauces (they're thick enough), and top with a piece of fish.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
For the shrimp sauce:
For champagne sauce:
For canapes:
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 shrimp sauce: melt 40 g butter in a frying pan on low heat, add flour, remove from heat and stir well. Return to the fire and cook, stirring constantly 4-5 minutes to the mixture acquired the color of hazelnut (this base for sauces in French cuisine is called "ru"). Three times, pour the fish broth and whisk until it is completely absorbed into the butter mixture and flour. Cook over low heat for 30 minutes, stirring occasionally.
    1. For shrimp sauce: melt 40 g butter in a frying pan on low heat, add flour, remove from heat and stir well. Return to the fire and cook, stirring constantly 4-5 minutes to the mixture acquired the color of hazelnut (this base for sauces in French cuisine is called "ru"). Three times, pour the fish broth and whisk until it is completely absorbed into the butter mixture and flour. Cook over low heat for 30 minutes, stirring occasionally.
  3. 2. The remaining oil put in a food processor with boiled untreated shrimp and grind. Then pass through a fine sieve, pressing with a spoon. This shrimp oil can be used for sandwiches and other canapés.
    2. The remaining oil put in a food processor with boiled untreated shrimp and grind. Then pass through a fine sieve, pressing with a spoon. This shrimp oil can be used for sandwiches and other canapés.
  4. 3. Pour the cream into the sauce and cook for another 10 minutes over low heat. Add one spoon of shrimp oil. Add salt, black and Cayenne pepper to taste.
    3. Pour the cream into the sauce and cook for another 10 minutes over low heat. Add one spoon of shrimp oil. Add salt, black and Cayenne pepper to taste.
  5. 4. For the champagne sauce, melt the butter in a pan, add the finely chopped shallots and cook until the onion is transparent for 2-3 minutes. Add the chopped mushrooms and cook for another 3-4 minutes until soft. Add flour and cook, stirring constantly, for 1 minute.
    4. For the champagne sauce, melt the butter in a pan, add the finely chopped shallots and cook until the onion is transparent for 2-3 minutes. Add the chopped mushrooms and cook for another 3-4 minutes until soft. Add flour and cook, stirring constantly, for 1 minute.
  6. 5. Pour in the champagne and boil down by one third. Pour in the stock and boil down by half. Pass the mixture through a blender to obtain a homogeneous mass. 6. Cut the fish into portions and fry. Put a spoonful of sauce in small plates, put a piece of fish on top and decorate to your taste. Red fish comes with shrimp sauce, white fish– with champagne sauce.
    5. Pour in the champagne and  boil down by one third. Pour in the stock and boil down by half. Pass the mixture through a blender to obtain a homogeneous mass. 6. Cut the fish into portions and fry. Put a spoonful of sauce in small plates, put a piece of fish on top and decorate to your taste. Red fish comes with shrimp sauce, white fish– with champagne sauce.

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