Have you ever seen a picture of a great looking meal in a magazine or eaten something wonderful in a fine restaurant and thought, "I wish I could make this at home"? Many of our recipes are conceived in exactly this way. One of our favorite recipes in this month’s collection, ‘Pancetta Layered Halibut with Gorgonzola Cream Sauce’, was an idea brewing in our heads for weeks and tested twice before we got the desired result. The flavors in this dish perfectly compliment each other and all come together with a delectable sauce.
Having a few great sauce recipes in your pocket is a sure-fire way to dress up almost any fish recipe. We find fish greatly enhanced when topped with a sauce. The mild flavor of most fish can easily be influenced by the flavor nuances of other ingredients. Also, the soft texture of most cooked fish when combined with a sauce, seems to melt in your mouth.
There are numerous toppings other than sauces that are spectacular on fish including flavored butters, flavored mayonnaise and salsas. Besides being delicious, all of these toppings can be prepared ahead of time and added while baking, broiling, grilling or after the fish has been cooked; simple and delicious!
For an easy and elegant cream sauce for baked white fish, try our ‘Universal Cream Sauce’. This is a ‘can’t miss’ sauce that takes only minutes to prepare.
Universal Cream Sauce
Makes about 1-1/2 cup sauce
Ingredients:
- 1 cup cream
- 1 tomato, peeled, seeded and finely chopped
- 1/4 cup gorgonzola cheese, crumbled
- 1 Tablespoon fresh tarragon, chopped
- Tarragon sprigs for garnish
Add the cream to a skillet and bring to a simmer. Add the tomatoes, gorgonzola and chopped tarragon to the cream. Let simmer until the sauce reduces and thickens. Season to taste with salt and fresh ground pepper.
*Make sure you simmer at a low temperature so the cream does not separate.
Need more topping ideas?
Try these on snapper, halibut, salmon, bass, swordfish, or other white fish.
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