Recipe: Sauces for Fish - Picatta Sauce, Sauce Robert, Golden Sherry Sauce, Cucumber-Dill Sauce

Sauces for Fish
rec.food.recipes/Beth Morgan/1996

I have a stovetop grill and like to very quickly cook up the fish over high heat, then serve with a **delicious** sauce. Unless it's a hot summer day, in which I poach and chill the fish and serve with a cold sauce.

Picatta Sauce (for grilled fish)
Makes approx. 3/4 cup of sauce, enough for 2 pounds of fish filets.

1/2 stick butter
1/4 cup vegetable bouillon (use 1 cube in 1/4 cup boiling water)
1 bay leaf, left whole
Juice of one lemon
3 Tbsp capers

Melt butter over VERY VERY low heat until foamy. Add bay leaf and bouillon and stir for approx. 1 minute (don't let butter brown). Squeeze over an entire lemon, stir in capers, and serve over fish filets.

Sauce Robert
Makes approx. 1 cup

Another sauce *wonderful* on broiled or baked fish.

1/2 stick margarine
3 green onions, very finely diced
1 smallish dill pickle, very finely diced
1/4 cup diced stuffed green olives
1/4 cup white wine vinegar (pref. tarragon flavored)
1/2 cup vegetable bouillon with 2 Tbsp flour thoroughly stirred in

Melt the margarine and add the green onions; saute for 1 minute. Add pickle, olives, vinegar -- bring to a low simmer. Add bouillon/flour mixture and allow to simmer just until the sauce thickens. If too thick, add more bouillon.

Golden Sherry Sauce (for baked fish)

This is a particularly good sauce for baking a light fish like sole or snapper.

2 Tbsp oil or margarine
1 1/2 cups fresh sliced mushrooms (approx. 6 ounces of mushrooms)
1/2 cup vegetable or chicken bouillon
2 cloves garlic, pressed
2 Tbsp cooking sherry, sweet sherry is best
1 Tbsp tomato paste or tomato catsup
Another 1/4 cup bouillon mixed with 2 Tbsp flour

Saute mushrooms and garlic in oil until soft. Add bouillon, sherry, tomato paste and bring to a slow boil. Stir in bouillon/flour mixture. Turn off heat, pour over uncooked fish in a close baking dish and bake approx. 30-35 minutes uncovered in a 400 degree oven (for 2 pounds of fish).

Cucumber-Dill Sauce

This is a chilled sauce for poached salmon or trout, the BEST on a hot summer night.

1 whole cucumber, peeled, sliced and sprinkled on both sides with salt
1 small or 1/2 large red onion, sliced and sprinkled on both sides with
salt
*******
1/2 cup dairy sour cream
1/4 mayonnaise
3 Tbsp finely minced fresh dill

After you have sprinkled the cucumber and onion with salt, allow them to sit out on the cutting board for at least 30 minutes. Then rinse them thoroughly in a colander, put into a dishtowel and wring out very well to remove any excess moisture. The vegetables will now have a "silky" texture.

Dice them up well but not too fine. Mix with the sour cream, mayonnaise and fresh dill and put into a dish to refrigerate along with the poached fish. The sauce ought to chill for at least 1-1/2 hours to blend the flavors before serving.