Two Peruvian sauces to brighten up our fish recipes

Turning a piece of hake into a delicious dish can be a very simple task. Although it is more common to use sauces in meat or poultry dishes, today we will learn to prepare Two Peruvian sauces to brighten up our fish recipes.

It's about huancaína sauce and olives sauce, two easy recipes that we can do at home with a simple mixer and that will serve to transform our fish into original and very tasty dishes that the whole family will undoubtedly enjoy.

Ingredients

For 4 people
  • Yellow Chili Pepper 7
  • Fresh cheese 300 g
  • Extra virgin olive oil
  • 150 evaporated milk
  • Onion 1
  • Garlic clove 1
  • One tablespoon ground turmeric
  • Preferably Peruvian black olives of the botija variety 15
  • Liquid cream for cooking 40 ml
  • Salt
  • 1 tbsp mayonnaise

How to make two Peruvian sauces to brighten up our fish recipes

Difficulty: Medium
  • Total time 15 m
  • 15 m cooking

To make the huancaína sauce, we remove the seeds and the "veins" to the peppers and crush them with the milk. Then sauté the onion and garlic in a pan and mix with the milk and peppers. We pass everything to a glass of blender and add the fresh cheese, adding oil slowly until obtaining a creamy texture. To raise the color, we add a little turmeric.

To make the olive sauce, we need to bone them. Then we crush them with the cream, the extra virgin olive oil and the chili pepper working with the blender until we obtain a very fine and homogeneous cream. Finally, we add the mayonnaise and mix until the texture is similar to normal mayonnaise. We test and store in the fridge. (It will last up to 15 days in a tightly closed bottle).

To use the sauces, we will cook the loins of grilled hake, in a very hot pan. We will put the fish two or three minutes by the meat part and then another two or three by the side of the skin.

Finally, we can serve the Whole fish loins with its vegetable garnish, covering part of the fish with the chosen sauce, or cut the loins in three taquitos to serve in each serving a piece without sauce, another with huancaine and another with the olive sauce, as seen in the following images.

How to use these two Peruvian sauces to brighten up our fish recipes

For recipes for hake, sea bass and other white fish, we recommend you try these Two Peruvian sauces to brighten up our fish recipes, since the change in flavor is impressive and the contrasts with steamed vegetables are really delicious.