gooseberry fish sauce
A well-coordinated duet in culinary art is a fatty fish and sour taste of seasoning. The French composed an amazing harmony – gooseberry fish sauce! The recipe is worth a try once, and forever fall in love with this green berry! It turns out, not only in jam it is good!
Gooseberry Fish Sauce
Now gooseberries literally “burst” into haute cuisine. Berries are used by the most famous chefs. The participation of sweet and sour emerald pulp is justified by its high usefulness.
To make gooseberry sauce to us will need:
- Gooseberries – 250 gr
- Sugar – 1-2 tbsp (depends on the gooseberry variety)
- Dry white wine – 100 ml
- Olive oil – 4 tablespoons
- Salad onion – 2 pcs.
- Parsley – 3-4 tbsp
- Lemon – 1 pc.
- Ginger – grate 2 tsp
- Vinegar, wine or apple – 1 tbsp.
- Mustard – 1 tbsp
You can prepare the sauce for gooseberry fish So:
- Sour varieties are best suited for the sauce. If the fruits sweet, you can add lemon juice. Tear tails from berries and dried inflorescences.
- Cut the onion as small as possible. Heat olive oil and Dip the onion in it for a few minutes. Just do not fry! That you kill the whole flavor of the dish.
- Add green berries to the pan.
- Grated zest, ginger, mustard combine with the future the sauce.
- Close and simmer for 10 minutes over low heat.
- Add bite, sugar, simmer for 5 minutes.
- Add parsley.
- Boil the wine a little separately, and pour in the sauce.
Tasty ideas
I tried gooseberry sauce with mullet, carp, salmon. Most of all I liked the well-fried carp. The meat is dense, moderately oily, the color even looks like beef. Well-coordinated duet goose goose dishes and this river fish was also appreciated by guests: plus!
Try making homemade gooseberry marmalade, it’s a sweet treat adored by children.
