Expert tips for enhancing Christmas fish dishes with capers
Fish is often the main dish served at dinner. To make the dishes taste even better, prepare a creamy and aromatic sauce. Serve in a gravy boat as an optional addition. Everyone who tries it will be delighted.
On Christmas, fish takes centre stage on the table. Many people focus so much on preparing it that they forget about the sides. Meanwhile, not much is needed to give it 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 come 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, this – for some, everyday, for others, exceptional – addition 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 complement delicate meat or fish dishes well.
Which capers to choose – small or large, in water or vinegar?
When choosing capers in the shop, you'll face a difficult decision. They are available on the shelves in various brines and sizes. Which ones should you choose for your Christmas sauce? Smaller capers are more delicate and less intense in flavour, 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 also enrich the sauce's flavour, adding a characteristic, spicy note.
Which fish goes best with caper sauce?
Caper sauce goes wonderfully with all types of fish – both marine and freshwater. It works best as an addition to poached or baked fillets. It subtly envelops delicate fish. You can also serve the sauce with fried carp. However, in the case of breaded fish, a cold sauce like tartar or tzatziki will also work 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 flavour, rinse them under running water before adding them to the saucepan.
Ingredients:
- 2 tablespoons butter,
- 6 tablespoons capers,
- 1 ¾ cups double 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.
