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Sauces for steamed fish
The fish recipe above is just one suggestion from Neptune's kingdom. Steamed
fish can always be served in different ways with fine sauces. However, in addition
to the ready-to-use sauces available in stores, you can also quickly prepare many
fresh sauces. The following recipes are all based on a light basic sauce. Prepare
these sauces in a pan on the oven, not under any circumstances in the steam
cooker.
Light basic sauce
30 g butter (2 TBSP), 30 g flour (2 TBSP), 125 ml vegetable broth, 125 ml
milk, salt, pepper, nutmeg
Melt butter in a small pan on the oven, add flour and stir. Reduce heat. Stirring
constantly, a little at a time add cold broth and cold milk, let simmer for
3 minutes. Season with salt, pepper and nutmeg.
Lemon sauce
Prepare a light sauce, season with 2 TBSP lemon juice and possibly 1 tsp finely
grated lemon peel.
Curry sauce
Prepare a light sauce, however replace the milk with coconut milk and 1 TBSP
curry powder, and add 2 TPSP pineapple juice.
Wine sauce
Prepare a light sauce, however replace the milk with dry white wine.
The authors have thoroughly considered and tested the recipes included in
these operating instructions. Nevertheless, a guarantee cannot be accepted.
The authors, respectively UNOLD AG and their assignees shall not be liable for
personal injuries, material damages and financial loss.
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