With what sauce do fish cutlets eat and what kind of gravy to make for fish cutlets from cod, pike, pink salmon and more.

Fish cutlets with gravy

Tender fish cakes are a delicious dish in themselves. And with a good sauce for meatballs or cutlets, they become even more beautiful. All that remains is to figure out what sauce will suit the fish cutlets – there are many recipes. Each person will be able to choose something to suit their taste.

Sauce with mayonnaise and pickles

This quick fish sauce is ready in just 10 minutes. Despite this simplicity, the recipe for gravy for fish cutlets is very tasty. It goes well with both white and red meat, complementing the delicate taste of the dish.


  • mayonnaise – 200 ml;
  • cucumber (salted) – 3 pcs.;
  • lemon juice – 1 tsp;
  • sugar – 1 tsp. l.;
  • dill – 2 sprigs;
  • ground black pepper.


  1. Mix mayonnaise with lemon juice.
  2. After washing, dry the dill completely so that the water does not dilute the sauce. It is convenient to use paper napkins.
  3. Chop it finely. Add to mayonnaise along with sugar and pepper.
  4. Chop the cucumbers into very small cubes and add to the sauce. You can peel it, but this is not necessary.
  5. Mix.

This simple sauce can be enhanced by adding half an onion. Then the taste will become more piquant. As for the fat content of mayonnaise, it is permissible to take whatever you like best.

If desired, you can prepare homemade or even vegan lean mayonnaise. By the way, sauces with pickles are great for French fries.

Cream sauce

Creamy sauce for fish cutlets

Classic recipe fish gravy, well suited to fish balls and cutlets. Delicate creaminess is balanced by notes of spice, resulting in a moderately expressive taste. The sauce goes especially well with pink salmon cutlets.


  • cream – 120 ml;
  • water – 120 ml;
  • lemon – 1 pc.;
  • butter – 20 g;
  • flour – 20 g;
  • oregano – 1 pinch;
  • nutmeg – 2 pinches;
  • salt

How to make the sauce:

  1. Melt the butter and sauté the flour in it until golden brown.
  2. Add water (hot, but not boiling water) and stir thoroughly.
  3. Boil the mixture. Then reduce the gas to a minimum and boil for 5 minutes. If lumps form, knead them with a fork.
  4. Grate the lemon zest on the finest grater.
  5. Add the zest along with the cream to the pan. Squeeze the juice from the citrus there (from half or from the whole – to taste).
  6. After 1 minute, add salt and spices. Cover the pan and immediately turn off the heat.
  7. Keep the sauce on the hot plate for another 3 minutes.

This recipe is somewhat reminiscent of bechamel, which is also often eaten with red fish.

Sour cream sauce for fish cutlets

Sour cream sauce for fish cutlets

This recipe for gravy for fish cutlets is one of the most popular. The sauce is good for fish cutlets made from pike and other white fish. But in general, this sour cream sauce is suitable for cutlets made from any type of river and sea fish, because it has a universal taste.


  • sour cream (fat content – ​​15%) – 80 ml;
  • butter – 20 g;
  • fish broth (can be replaced with water) – 100 ml;
  • flour – 40 g;
  • dill (fresh) – 15 g;
  • salt

How to prepare the sauce:

  1. Heat oil over low heat.
  2. When melted, add flour and fry until golden brown, stirring often.
  3. Add broth (or water) and stir again.
  4. When the mixture in the pan thickens, add sour cream.
  5. Bring to a boil and simmer for 1 minute.
  6. Cover tightly and simmer for another 5 minutes.
  7. Finely chop the dill. Add along with salt, stir and immediately turn off the heat.

This sauce for fish cutlets made from sour cream is simple and quick to make. Sour cream sauce for fish turns out fresh in taste and pleasant in smell due to the greenery. It’s easy to find more than one recipe with sour cream on the Internet, but this one is one of the most delicious.

Mushroom sauce

Mushroom sauce for fish cutlets

This is a universal mushroom sauce for fish cutlets, rice or other side dishes. By default, the recipe contains champignons, but if you have access to wild mushrooms, it is better to use them.

After all gravy made from wild mushrooms for fish cutlets made from pike and other fish will turn out even richer.


  • mushrooms – 500 g;
  • onions – 2 pcs.;
  • cream – 100 ml;
  • flour – 2 tbsp. L.;
  • butter (any) – 15 g;
  • salt;
  • ground black pepper.


  1. Finely chop the onion and mushrooms. Sauté in one frying pan at the same time.
  2. In a nearby frying pan, fry the flour in oil.
  3. When the flour turns golden, pour in the cream in a thin stream. Boil over low heat.
  4. As soon as the cream boils, add mushrooms and onions to it.
  5. Salt and pepper. Mix.

You can serve the mushroom sauce by placing it directly on top of the cutlets. And if you want it to be more liquid, you just need to increase the amount of cream.

It is also perfect as a sauce for country-style potatoes.

Gravy with tomato paste

Gravy with tomato paste for fish cutlets

This sauce goes equally well with fish cutlets, pasta, boiled rice or buckwheat. Tomato sourness makes it almost universal.


  • tomato paste – 50 g;
  • water – 200 ml;
  • onions – 1 pc.;
  • carrots – 1 pc.;
  • garlic – 3 cloves;
  • flour – 2 tbsp. L.;
  • salt;
  • spices (any – to taste).

Step by step recipe:

  1. Finely chop the onion and garlic. Grate the carrots on a small grater.
  2. Place all the vegetables in the pan at the same time. Add flour and fry until onion is golden.
  3. Dilute tomato paste with heated water.
  4. Pour into the pan. Stir in vegetables.
  5. Boil.
  6. Add salt and spices. Extinguish the fire immediately.

Tomato sauce for fish made according to this recipe is quite low in calories. Therefore, it can be safely combined with dietary dishes.

Cheese sauce

Cheese sauce for fish cutlets

Cheese sauce for fish cutlets is very tasty and at the same time incredibly simple. This fish gravy can be prepared in 10 minutes, but it completely transforms the taste of a familiar dish. Therefore, the cheese sauce for balls can be recommended to all cheese lovers.


  • hard cheese (any type – to taste) – 150 g;
  • cream – 200 ml;
  • garlic – 4 cloves;
  • butter – 30 g;
  • parsley – 3 sprigs;
  • flour – 1 tbsp. L.;
  • salt


  1. Chop the garlic.
  2. Fry it in oil together with flour until golden, stirring continuously.
  3. Add cream in a thin stream. Mix again.
  4. Heat thoroughly over low heat, bringing almost to a boil.
  5. Grate the cheese. Add to the pan just before it comes to the boil.
  6. Stirring, cook until the cheese is completely dissolved.
  7. Finely chop the parsley. Add to the sauce and immediately turn off the heat.

You can prepare this gravy not from one type of cheese, but from several. Such combinations turn out even more tasty and piquant if you take, for example, regular hard cheese and a variety with blue mold.

This is the principle used to prepare deep sauce for fondue.

Gravy like in kindergarten

To prepare gravy for fish cutlets quickly and without difficulty, you can use this method. The combination of tomato and sour cream creates a taste familiar to everyone in kindergarten and primary school. And this kind of refueling is very simple.


  • onions – 1 pc.;
  • carrots – 1 pc.;
  • sour cream – 2 tbsp. L.;
  • tomato paste – 1 tbsp. L.;
  • sugar – 1 tsp. l.;
  • salt

Cooking process:

  1. Cut the onion into small cubes. Finely grate the carrots.
  2. Fry until half cooked.
  3. Mix sour cream and tomato paste. If the sour cream is thick, you can add a little water to get the consistency the sauce needs.
  4. Pour into the pan with vegetables.
  5. Boil.
  6. Add salt. Cook for 5 minutes.

We hope this recipe brings back childhood memories for you!

Jam sauce

Custard gravy for fish cutlets is an unusual method that will definitely please gourmets. This sauce is made from ingredients that are always in the kitchen.


  • chicken egg – 3 pcs.;
  • water – 150 ml;
  • butter – 30 g;
  • salt;
  • ground black pepper.


  1. Separate the egg yolks. You won’t need the whites – you can throw them away or fry them.
  2. Salt and pepper.
  3. Beat thoroughly until the salt is completely dissolved (with a regular whisk or mixer at low speed).
  4. Pour the yolks into a saucepan. Add heated water (but not hot) to them.
  5. Put it on minimum gas. Boil, stirring continuously.
  6. Melt the butter in another container.
  7. Slowly pour the oil into the sauce, which has already boiled. At the same time, continue to stir.
  8. Boil again and immediately pour from the hot container.

The taste of the dressing can be made even brighter by adding a little sugar – literally a pinch. This must be done at the very end, before turning off the fire.

White wine sauce

Wine sauce for cod fillet fish cutlets has an original taste and perfectly complements the dish. The alcohol evaporates when heated, but the wine flavor remains, making the dish unusual and piquant.


  • white wine (preferably dry) – 100 ml;
  • butter – 100 g;
  • muka – 1 h. l.;
  • parsley – 3 sprigs;
  • salt;
  • nutmeg (or oregano).

How to do:

  1. Melt the butter over low heat.
  2. Add flour and mix with butter until smooth.
  3. Stirring continuously, pour in the wine in a thin stream.
  4. Reduce heat to low. Stirring frequently, cook the mixture for 3 minutes.
  5. Add salt and spices. Stir and turn off immediately.

The dressing should not be left in a hot container – this will deteriorate the taste. Immediately after turning off the heat, pour it into a cool container.


Tartar for fish cutlets

Another delicious gravy for fish cutlets – this time with an imitation of French tartar sauce. Just a few ingredients create a taste as close as possible to the original.


  • mayonnaise – 200 ml;
  • cucumber (pickled) – 1 pc.;
  • onions – 0.5 pcs.;
  • dill – 1 bunch.


  1. Chop the onion as finely as possible (you can use a blender).
  2. Finely chop the dill.
  3. Grate the cucumber on a medium grater.
  4. Mix all ingredients.

If the consistency of the mayonnaise makes the sauce too thick, you can thin it by squeezing the juice of 1 lemon. Garlic and spices to taste also fit well into the recipe, although they are absent in the original. This deep sauce can also be served with snacks and various kinds of appetizers.


This recipe for gravy for minced fish cutlets came from Poland. Delicious gravy for fish cutlets and other dishes is present in the national cuisine of this country. And the characteristic difference is boiled eggs in the list of ingredients.


  • chicken egg – 5 pcs.;
  • butter – 300 g;
  • lemon – 1 pc.;
  • parsley – 2 bunches;
  • salt


  1. Boil the eggs completely hard-boiled. Clear.
  2. Chop into crumbs (you can use a blender or a simple knife).
  3. Dry the washed parsley with a paper towel – there is no need for excess moisture in the dressing. Then cut it as finely as possible.
  4. Squeeze juice from citrus.
  5. Melt the butter over low gas. When it becomes liquid, reduce the heat a little.
  6. When the oil boils, add chopped eggs and parsley, salt and lemon juice. To stir thoroughly.
  7. Cook for 3 minutes, stirring continuously.

This puree sauce for fish cutlets turns out to be quite thick, fatty and very creamy. To prevent its consistency from deteriorating, immediately after turning off the heat, the dishes should be put aside.

With garlic

A step-by-step recipe for gravy for fish cutlets with garlic – very simple and quick. The dressing takes literally minutes to prepare, but completely transforms the dish.


  • garlic – 5 cloves;
  • dill – 2 bunches;
  • lemon – 1 pc.;
  • olive oil – 4 tbsp. l.;
  • salt;
  • ground black pepper.

How to cook:

  1. Squeeze the juice from the citrus.
  2. Chop the dill.
  3. Place all sauce ingredients in a blender and blend until smooth.

You can modify this recipe for gravy for fish cutlets by adding a couple of tablespoons of any fermented milk product. Then the dressing will turn out tender and less richly garlicky. Light salad mayonnaise is also suitable.

Asian style with soy sauce

Soy sauce for fish cutlets


Graving for any fish cutlets is a popular dish not only here, but also in the Far East. There, specific ingredients are added to it – soy sauce and ginger root.


  • orange – 1 pc.;
  • soy sauce – 1 tbsp. l.;
  • hot red pepper – 0.5 pcs.;
  • garlic – 1 clove;
  • ginger root – 1 tbsp. l.


  1. Squeeze the juice from the orange.
  2. Combine juice and soy sauce in a saucepan.
  3. Crush the garlic with a press. Finely chop the pepper with a knife. Grate the ginger on the smallest grater.
  4. Add all ingredients to the saucepan.
  5. Bring to a boil and simmer over low heat for about 4 minutes.

If you don’t like the spiciness, you can replace the pepper with bell pepper or leave it out altogether. Also, sometimes onions (preferably blue) are added to the recipe instead of pepper.

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