Wine sauce with caviar to the fish

0.9k - 15 минут 6 порции

The sauce I saw in the recipe Ilya Lazerson "Trout stuffed with spinach" transfer "Lunch celibacy". I slightly modified it, replacing the champagne dry white wine and caviar Capelin caviar (ROE of Pollock, but she's not as good crunches). In my opinion, the result is not very affected. Fine grains of ROE is very nice burst in the mouth (even better than the grains of caviar) and the creamy-onion flavor, balanced by a certain acidity of dry wine, combined with the unobtrusive taste of caviar is perfect for any fish. In addition, I added Cayenne pepper and used a little starch to give the sauce some thickness to it beat on the fish pieces. Hot pepper balances the oiliness of the cream and gives the sauce a nice, spicy flavor.

Ingredients for Wine sauce with caviar to the fish

Step by step instruction of cooking Wine sauce with caviar to the fish

Шаг 1

Cut the onion into quarter rings

Шаг 2

Arrange the onion in a saucepan with olive oil. Saute with chilli on medium heat until tender onions.

Шаг 3

Add white wine and simmer. Give the wine evaporate to about half. The alcohol will completely evaporate, and the flavor will become more concentrated.

Шаг 4

Add the cream. Simmer for another up to a certain evaporation of the liquid and it thickens - about 5 minutes.

Шаг 5

Strain the sauce through a sieve to get rid of the bow. Pour the strained sauce back into the saucepan. Add salt, sugar and white pepper. Try the taste and adjust if necessary. Reduce heat to low.

Шаг 6

Dilute the starch with a little water

Шаг 7

Pour diluted starch into the sauce, stirring constantly. Keep on low heat, continuing to stir and allowing the sauce to thicken to desired consistency (I like thick consistency of liquid yogurt or sour cream)

Шаг 8

Add the eggs and remove from heat. Serve with any fish.