Capers: The secret ingredient for a festive fish feast
Whether fried, baked, or stewed in sauce, fish is often the main dish served at dinner. To make the dishes taste even better, prepare a creamy and aromatic sauce to accompany it. Serve the sauce in a gravy boat as an optional addition, and everyone who tries it will be delighted.
On Christmas, fish takes center stage on the table. Many people focus so much on preparing fish that they forget about the sides. Yet, not much is needed to give the meal a more exquisite character. A white sauce with capers will win over any palate. It is delicate, buttery, and full of character.
Origin and nutritional value of capers
The flower buds of the caper bush originate from the Mediterranean and Western Asia regions. Their unique taste has been known for centuries. In Italy and Greece, they are as popular as olives. Moreover, for some, this is an everyday ingredient, while for others, an exceptional addition that contains numerous nutritional benefits.
Capers are rich in antioxidants that help fight free radicals in the body. They also contain many vitamins, such as K and E, as well as minerals that support heart and bone health. They are perfect for salads and pair well with delicate meat or fish dishes.
Which capers to choose – small or large, in water or vinegar?
When choosing capers in the store, you'll face a difficult decision. They are available in various brines and sizes. Which ones should you choose for your Christmas sauce? Smaller capers are more delicate and less intense in flavor, while larger ones have a more distinctive aroma.
As for the brine, capers preserved in water are milder, whereas those in vinegar have a strong, tart taste. Depending on your preferences, you can adjust your choice of capers to the type of dish you're preparing. Or perhaps you'll try a combination of different kinds of capers? Such a mix will not only bring an interesting visual effect but will also enrich the sauce's flavor, adding a characteristic, spicy note.
Which fish goes best with caper sauce?
Caper sauce pairs wonderfully with all types of fish, both marine and freshwater. It works best as an addition to poached or baked fillets. It subtly envelops the delicate fish. However, with breaded fish, a cold sauce like tartar or tzatziki also works very well.
Recipe for warm caper sauce for fish
You can use capers from water or vinegar marinade for the sauce. If you want to mellow their flavor, rinse them under running water before adding them to the saucepan.
Ingredients:
- 2 tablespoons butter,
- 6 tablespoons capers,
- 1 3/4 cups (rounded from 400 ml) heavy cream (about 30% fat),
- 1.5 teaspoons mustard – the best choice is table or Sarepska,
- a bunch of dill,
- salt and pepper to taste.
Instructions:
- Melt the butter in a saucepan – it can be regular or clarified.
- Add the capers – small ones whole, and larger ones chopped into pieces. Sauté for 1-2 minutes.
- Pour in the cream and add 2 tablespoons of chopped dill. Heat for another minute.
- Finally, add the mustard, a pinch of salt, and pepper.
- Cook on low heat to reduce the sauce. Stir until it thickens.
