Fish
Stock There are literally hundreds of different types of sauces that can be made, each having tremendous potential to increase the variety – isn’t variety the spice of life? – of ways that food can be prepared and presented. And the resulting world of flavors can do wonders for even the simplest of dishes. As far as I know, there are only really two basic “stocks”– starting points – from which all of these sauces begin. Since this is fishing, let’s concentrate on what I learned as fish
voluté, or more simply, fish stock. It is
extremely simple to make and store, and with it as a “base”, there are an incredible number of very tasty sauces that will enhance your favorite fish to the point where your friends will swear that you took lessons from
Jacques Pepin and Julia Child!
Mango Hollandaise Sauce| Now here’s an easy recipe for a sauce that will really
add some pizzazz to what may have been a somewhat blah piece of fish. It
will work equally well on fried, broiled or even grilled fish.
Shown with
Pan-Fried Walleye
Tartar
Sauce
A great tartar sauce is so easy to make.
There's really no need to ever buy a bottle of it from the grocery
store again. Experiment with the amounts of the Tabasco sauce
to get just the right amount of heat for your tastes.
White Sauce I used this basic recipe and added some inexpensive champagne and a slice of mango for flavor and… voila: a quick and easy champagne-mango white sauce for my grilled walleye fillet! With your newly acquired knowledge of
fish voluté and simple white sauce, you’re ready to be as creative as you like.
Mango Hollandaise Sauce