How to cook lemon-juniper sauce to fish

You’ll need
    • For cold sauce:
  • 2 tbsp dry juniper berries or 4 tbsp fresh;
  • 1 lemon;
  • 2 tbsp gin or brandy;
  • 1/3 tbsp vegetable oil;
  • half a small bulb;
  • sprig of greens;
  • salt.
  • For the hot sauce:
  • 1 tbsp cream;
  • 50 g oil;
  • bundle of parsley;
  • 3 tbsp fresh juniper berries;
  • 1 lemon;
  • salts and pepper.

Take dry or fresh juniper berries, wash them thoroughly and grind them in a blender. Depending on the type of berries you will get either mashed or powder. Both can be used to make sauce.


Squeeze lemon juice by hand or using a juicer. Then the zest of the same lemon rub on a large grater and mix with the crushed berries juniper with a small bowl. Pour lemon juice and gin. If desired, this type of strong alcohol can be replaced with brandy. Gently stirring the mass, pour vegetable oil into it.


Grind the greens. It can be parsley, basil or celery, one should choose something one. Pour the herbs into the sauce. Peel the onion, finely cut and pasture in hot oil for 5 minutes. Then add it to the main mass. Salt the mixture and mix well. Serve the sauce cold, best to white fish – cibas, dorada, halibut. It is kept short, maximum 2 days in the fridge. If you want to put it away for storage, pour the sauce into the closing container, and whisk lightly before serving on the table – vegetable oil can start peeling off.


If you like cream, cook a sauce based on them. To do this, in a small saucepan heat together the cream and butter. Add salt and ground black pepper. Without bringing the mixture to a boil, pour in there the cut greens – parsley leaves and basil. Cook for 2-3 minutes over medium heat. Then add the fresh juniper, crushed in a food processor to puree state. Cook for another 3 minutes. Last pour the freshly squeezed lemon juice and turn off the stove. If you cook on an electric hotplate, leave the sauce on it for a few minutes while it cools. Ready fish, preferably boiled or fried, pour the resulting gravy before serving on the table.


Note that in the hot sauce option, no fish should be stewed. Due to the combination of lemon juice and cream, this mixture will start to fold when heated and will look unaesthetic.

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