Kitchen appliances and utensils: stewpan, sharp knife, kitchen scale and other measuring utensils, cutting board, several small bowls, a tablespoon.
Ingredients
| Components | proportions |
| sour cream | 90 g |
| Yalta onion | half |
| pickled or pickled cucumber | 3-4 pcs. |
| capers | 20 g |
| mustard | 20 g |
| dill greens | 1 sprig |
| egg | 1 PC. |
| salt | 1 pinch |
| ground black pepper | taste |
Step cooking
Prepare the products
- Half fill the stewpan with cold water and send it to the stove.
- As soon as the liquid boils, gently lower one chicken egg into it and cook it until tender. To prevent the egg from breaking during the cooking process, I recommend adding 2 pinches of salt to the water.
- Hard-boiled egg is poured with ice water and left in this form for about 10-15 minutes. This will help to easily remove the shell without damaging the structure of the protein.
- We clear the egg from the shell, after which we chop it coarsely with a knife.
- Separately, spread 90 g of sour cream.
- Finely chop half of the Yalta onion, and then send it to a bowl of sour cream.
- There we add 1 pinch of salt and a little ground black pepper, and then mix the ingredients well. Cut the top and tail of 3-4 small pickled or pickled cucumbers.
- Cut the cucumbers into thin plates, then shred the straws, and then cut into small squares.
- We measure out 20 g of capers and finely chop them with a sharp knife. We wash and dry one sprig of dill, then chop the greens very finely.
Make the sauce
- We take a deep bowl and send chopped cucumbers and capers into it. There we add 20 g of mustard, chopped dill and coarsely chopped egg.
- On top of the eggs we spread a mixture of sour cream and onions. Stir everything thoroughly, trying to evenly distribute mustard and sour cream on all components.
- We remove the finished sauce in the refrigerator for at least 15 minutes, so that all the components are well saturated with sour cream and mustard. As a result, you will get a rather thick, mouth-watering sauce, which must be served cold to hot fried fish.
Video recipe
In order to understand the simple technology of making a thick appetizing sauce that goes well with fried fish, you need to study the video below. In the video, a famous chef will demonstrate the step-by-step process of preparing sauce and frying fish.
Now you know exactly what sauce is worth preparing for fried fish. I assure you, having spent a little free time and having made only a little effort, you will get a very fragrant, hearty and tasty sauce, which is perfect not only as an addition to fish, but also magnificent in itself.
Such a delicacy can be spread on bread or used as a salad for mashed potatoes or any porridge. If you are familiar with other successful variations of fried fish sauce, then describe its preparation in the comments.
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