Here at Birds Eye, we know there are times when fish deserves special treatment. We like to think we’ve done that for you in plenty of cases, like creating the perfect batter to complement our battered cod fillets or developing deliciously seasoned pieces of fish – but sometimes you’ll want to add your own personal touch.
Most of the sauces found on fancy fine-dining menus can be re-created at home, meaning you can serve them with your own meals and Birds Eye’s fish range. The sauces might need a little more time than the rest of your dish, but the results are definitely worth it. If you’re looking for something classy to really wow dinner guests, or creating a stand-out meal for a special occasion, your own parsley sauce to go with fish would surely do the trick.
If you don’t want to spend too long on a sauce (after all, the fish is the main event), we’ve also got recipes for some simple seafood dips that take mere moments to whip up. It’s as easy as putting the ingredients together in a bowl, but this definitely still counts as home-made!
This classic with its light flavours is a staple of French cooking, and a great sauce for fish. Milk, butter, onion and spices are cooked together
, with a bit of flair – once you’ve mastered this, you’ll be able to tackle any sauce in the culinary cookbooks.
A traditional parsley sauce is very similar to white sauce, but with different flavourings (parsley and lemon juice replace some of the spices). Drizzle this over cod fillets, haddock or even vegetables to add a gourmet touch.
Dill is a soft, leafy herb with a light but unique flavour; you’ll definitely taste it in this sauce. It’s often paired with salmon – in a sauce or simply sprinkled on top – but works well with pretty much any fish.
Make a homemade sauce in 5 minutes with our super-easy recipe for the famous tartar sauce – a mayonnaise base with a few key ingredients added in. If you never make any other sauce for fish, make this one.
A bit like a spiced-up version of tartar sauce, and without the gherkins (we know they’re not everyone’s favourite). This one is especially good with salmon, prawns, and of course our flaky fish fingers.