Make a roux with flower and butter. Add orange juice
to the mixture until you get the desired consistency.
Add orange peel, dash of white pepper and soy sauce to
taste.
This recipe from www.freshfish4u.com
Lingonberry
Sauce
Delicious
served over Salmon
- ½ cup Lingonberry Sauce
- ¼ lb. unsalted Butter
- ½ cup Pine Nuts
- Few dashes of Lemon Juice
- Dash of salt & White Pepper
Lightly brown pine nuts in the butter using medium heat. When browning
is done add Lingonberry Sauce and lemon juice. Whisk ingredients
until smooth and add salt & white pepper to taste.
When buying Lingonberry Sauce you can buy the sauce
strained or not strained. The unstrained will give sauce
a little texture and the strained will be smooth.
This recipe from www.freshfish4u.com
Red Raspberry
Vinegar Sauce
Delicious over cooked
Salmon
- 4 medium Shallots (chopped finely)
- ¾ cup of Red Raspberry Vinegar
- ¼ lb. of unsalted Butter
- Dash of salt & White Pepper
In a sauce pan sauté Shallots in butter until tender. Add
raspberry vinegar and over medium heat, heat until the volume is ½ of
original volume. Then add butter in small amount and whisk as butter
melts. After adding all the butter and the butter has melted whisk
until very smooth-now add white pepper and salt and pour sauce while
hot over cooked Salmon.
This recipe from www.freshfish4u.com
Shark Anchovy
Butter Sauce
- ½ Stick of Butter
- 1 Tbs. Anchovy paste
- Fresh ground pepper
Melt butter over low heat-blend in Anchovy paste and pepper-baste
your fish several times during your grilling.
This recipe from www.freshfish4u.com
Ponchatrain
Crab/Shellfish Sauce
- 8 oz. Lump Crab Meat
- 8 oz. Crayfish meat or small cooked Shrimp
- 1 ½ cups of heavy cream
- 4 Tbs. Butter
- 1 Tsp. Creole Mustard
- 2 dashes Cajun Seasoning
- 6 Sprigs of Parsley (fresh)-diced
- Salt and white pepper to taste
In a stainless pan simmer the cream, butter & mustard over medium
heat until cream is reduced and begins to thicken. Add crab, shrimp
and/or crayfish, parsley, cajun seasoning, and salt & pepper.
Remain on the heat until the mixture is hot-Serve over fish which
has been placed on a bed of cooked rice.
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Tarragon
- 3 large egg yokes
- 3 tablespoon white wine (dry)
- 1/2 cup clarified butter Juice from
- 1/2 lemon
- White pepper and salt-to taste
A Hollandaise Sauce flavored with Tarragon is a very
versatile seafood sauce. This sauce can be used on both
hot and cold seafoods. If Tarragon is fresh the leaves
may be chopped finely or leaves rip or broken while cooking-strained
out before using. In a double boiler combine eggs & wine-whisk
until fluffy, add butter, lemon juice, salt, pepper, & tarragon.
Heat sauce until sauce thickens. Strain our pieces of
tarragon and serve hot or cold.
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Orange
Butter Sauce
- 4 oz. Unsalted butter
- ½ cup orange juice (not from concentrate)
- 1 tablespoon grated lemon zest
- Cornstarch (to thicken)
This mixture is spread or poured over grilled or baked
fish just before it is served.
This mixture is excellent for Swordfish, Tuna, or Redfish (that has
not been blackened).
Melt butter in pan, add orange juice and lemon zest. Add cornstarch
to thicken sauce. Spread onto grilled fishes.
This recipe from www.freshfish4u.com
Mustard-Dill
Sauce
- ¼ Cup (2 oz./60 g) Dijon Mustard
- 1 Teaspoon Dry Mustard
- 2 Tablespoons Sugar
- 2 Tablespoons Distilled White Vinegar
- ½ Cup (4 fl. Oz./125 ml) Peanut Oil
- 2-3 Tablespoons Chopped Fresh Dill
In a small food processor fitted with the metal blade
or in a blender, combine the Dijon mustard, dry mustard,
sugar and vinegar. Pulse to combine. With the motor running,
slowly add the peanut oil and continue to process until
the sauce thickens. Transfer to a bowl and fold in the
dill. To serve, remove and discard the dill sprigs,Serve
the sauce on the side.
This recipe from www.freshfish4u.com
Seasoned
Ginger-Lime Butter
- 4 oz. Unsalted Butter
- 2 Tablespoons of Minced Onions
- 4 oz. Dry White Wine
- ½ Tablespoon of Spice Hunter Fish Seasoning
- 3 Tablespoons grated fresh Ginger
- 2 Tablespoons Lime Juice
- 1 tablespoon grated Lime Zest
- Salt & Pepper to taste
This mixture is for Salmon, Sword Fish or Tuna. Sauté onions
in two tablespoons of butter (4 minutes), add wine
and cook for 4 minutes, let cool, in blender add mixture
and remaining ingredients-pulse to combine (Do Not
Over Process) then spread onto grilled fishes or seafood's.
This recipe from www.freshfish4u.com
Seasoned
Shallot Butter Sauce
This mixture is
spread or brushed onto any grilled fish steak or fillet.
- 4 oz. Unsalted Butter
- ¼ Cup Chopped Shallots-Onions may be used
for Shallots
- ½ Cup Dry White Wine
- ½ Tablespoon of Spice Hunter Fish Seasoning
- Fresh Cracked pepper
- Salt to taste
Sauté Shallots in 2 tablespoons of butter (3
minutes), add wine and cook for another 4 minutes,
let cool then add remaining butter, spices, salt and
pepper.
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