BBQ Sauces for Fish and Shrimp
Ingredients
- For the parsley sauce
- 1 handful parsley
- 1 tsp Caper
- 2 Anchovy fillet
- 2 garlic cloves
- 2 Tbsps Pine nuts
- 2 Tbsps Crème fraiche
- 75 milliliters olive oil
- 1 Tbsp lemon juice
- Sea salt
- For the curry sauce
- 1 red chili pepper
- 1 onion
- 1 Tbsp vegetable oil
- 2 Tbsps yellow Curry paste
- 150 milliliters Coconut milk
- Lime juice
- salt
- For the cranberry dip
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps Crème fraiche
- 1 generous pinch lemon zest
- 2 Tbsps Horseradish (from the jar)
- 2 Tbsps lingonberry (from the jar)
- lemon juice
Preparation steps
For the parsley sauce, rinse the parsley, shake dry and pluck off the leaves. Mix with the capers, anchovies, peeled garlic cloves, pine nuts, creme fraiche and lemon juice. Purée together and season to taste with lemon juice and sea salt.
For the curry sauce, rinse and trim the chile pepper and cut into thin rings. Peel and finely dice the onion and sauté briefly in some oil, along with the chile pepper. Stir in the curry paste and pour in the coconut milk. Simmer for about 10 minutes and add a little water if necessary. Season with salt and lime juice.
For the cranberry dip, combine the yogurt with the cream, the lemon zest and horseradish and mix until smooth. Mix in the cranberries and season with lemon juice.
For the mango dip, peel the mango, cut the flesh from the core and roughly chop. Peel and finely chop the ginger and shallot. Purée in a blender to a fine pulp. Mix in the coriander leaves and lime juice and season with sugar and pepper.
