Four simple sauces for fish and seafood на русском
Mayonnaise goes really well with fish and seafood just as it is. Also, it is a very good base for many other sauces. There are many tasty options to try. Here there are just four of them. The one named “Eastern” I created myself. It contains curcuma, which is a strongest natural anti-oxidant with anti-cancer qualities. It is absorbed by our stomachs only in combination with black pepper. The sauce contains both of these spices, as well as a sweet yellow pepper rich in vitamin C. Pesto sauce is also very healthy thanks to the healing oils of the basil and revitalizing qualities of pine nuts.
For the «Pesto-mayonnaise» sauce
2-3 handfuls of fresh basil leaves (about 80 g)
a pinch of salt
50 ml high-quality olive oil
2 garlic cloves
4 tbsp freshly grated Parmesan
1 tbsp mayonnaise
Place basil leaves with a little salt into a blender and chop finely. Pour in a little olive oil and mix in the blender again until it smooth and creamy. Add garlic, but not too much, so it doesn’t kill the scent and taste of the basil. Pour in the nuts, add the cheese and continue mixing in the blender, adding the rest of the oil. Season with salt and pepper, but remember that Parmesan is salty and the garlic has already given the sauce some spiciness. Add mayonnaise and mix.
For the “Eastern sauce”
2 sweet yellow peppers
½ tsp curcuma
½ tsp sweet paprika
juice of ¼ lemon
2 tbsp mayonnaise
Grill the peppers in the oven at 200C for about 15 - 20 minutes until the skin blackens. Let them cool and peal off the skin. (In many recipes they advise to put the hot peppers into a plastic bag to “sweat”. I think it’s better to avoid hot polyethylene. The skin of grilled peppers peals off easily anyway. Alternatively you can put it in a pot and cover with a tight-fitting lid. Blend the peppers with the rest of the ingredients to desired consistency.