Hello and welcome to a delightful journey of creating a delicious Fish with White Wine Sauce. Whether you’re a fan of French-inspired cuisine or simply seeking a light, flavorful dish, this recipe will make your taste buds dance. The combination of seared white fish and creamy white wine sauce is simply irresistible. Let’s dive into the details of how to prepare this elegant meal at home.
Introduction
The Fish with White Wine Sauce is a classic dish rooted in French culinary traditions. This light yet rich dish pairs tender pan-seared white fish with a satiny sauce made from white wine, cream, and butter. The beauty of this recipe lies in its simplicity; it’s perfect for both weeknight dinners and special occasions. The technique used to finish the sauce, known as monter au beurre (mounting with butter), creates a glossy finish that elevates the meal.
Ingredients for Fish with White Wine Sauce
- 4 x 150g / 5oz white fish fillets (skinless, boneless)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp extra virgin olive oil
White Wine Sauce:
- 1 small eschalot, finely chopped (about 1 1/2 tbsp)
- 1 1/4 cups dry white wine (e.g., Chardonnay)
- 1 tsp lemon juice (or substitute with white wine vinegar)
- 1 tsp white wine vinegar (or substitute with more lemon)
- 1/8 tsp salt
- 1 pinch pepper
- 1 pinch sugar
- 1 cup thickened cream or heavy cream
- 30g / 2 tbsp unsalted butter, cold, cut into small cubes
- 2 tsp finely chopped parsley (optional garnish)
How to Make Fish with White Wine Sauce – Step by Step
Step 1: Season the Fish
Sprinkle salt and pepper over the fish fillets on both sides.
Step 2: Cook the Fish
Heat olive oil in a large non-stick skillet over medium-high heat. Cook the fish fillets in batches, for about 2 minutes on each side, until they are golden and the internal temperature reaches 55°C/131°F. Set the cooked fish aside in a warm oven (50°C/120°F).
Step 3: Prepare the Sauce
In the same skillet, discard excess oil but do not clean the pan. Add the chopped eschalot, white wine, lemon juice, white wine vinegar, salt, pepper, and sugar. Bring this mixture to a simmer and reduce by half, which will take about 3 minutes.
Step 4: Simmer the Cream
Add the thickened cream and let it simmer for another 2 minutes.
Step 5: Finish the Sauce with Butter
Lower the heat to low, and gradually add cold butter cubes while stirring continuously. This will thicken the sauce, giving it a glossy and creamy texture.
Step 6: Strain the Sauce (optional)
For a smoother finish, strain the sauce through a sieve to remove the eschalot.
Step 7: Coat the Fish in Sauce
Return the cooked fish to the pan with the sauce and spoon some sauce over the fillets. Let them sit in the sauce for about 30 seconds.
Step 8: Serve
Transfer the fish to serving plates and drizzle the sauce over the top. Garnish with chopped parsley, if desired.
Helpful Tips for Fish with White Wine Sauce
- Use fresh ingredients: Fresh fish and good-quality white wine will make a significant difference in flavor.
- Cold butter technique: Adding cold butter cubes one by one helps achieve a perfectly glossy sauce.
- Don’t skip pan-frying: The fond (brown bits) left from frying the fish is essential to creating a flavorful sauce.
Cooking Tips for the Best Fish with White Wine Sauce
- Use a fish spatula: This tool helps to turn delicate fish fillets without breaking them.
- Pat the fish dry: Ensure your fish fillets are dry before cooking to achieve a nice golden crust.
- Choose the right wine: A dry, unoaked white wine such as Chardonnay or Sauvignon Blanc works best. Avoid sweet or overly woody wines.
Serving Suggestions for Fish with White Wine Sauce
Pair your Fish with White Wine Sauce with light, complementary sides such as:
- Steamed vegetables (e.g., asparagus or green beans)
- Pea purée for a vibrant color contrast
- Roasted potatoes or a simple green salad
For a beverage, serve with a glass of the same white wine you used in the sauce, or a crisp sparkling water with lemon.
Nutritional Information for Fish with White Wine Sauce (per serving)
- Calories: 350
- Protein: 30g
- Fats: 25g
- Carbs: 5g
- Vitamins: Vitamin D from the fish, calcium from the cream.
Storage and Leftovers for Fish with White Wine Sauce
To store:
Place any leftovers in an airtight container and refrigerate for up to 2 days.
To reheat:
Reheat the fish in a non-stick pan over low heat, adding a splash of water or extra cream to the sauce to bring it back to life. Be gentle to prevent the fish from overcooking.
Frequently Asked Questions (FAQs) for Fish with White Wine Sauce
Q1: Can I use any type of white fish for this recipe?
Yes, this recipe works with a variety of white fish like snapper, cod, or tilapia.
Q2: What if I don’t have white wine?
You can substitute the white wine with chicken broth and an extra tablespoon of lemon juice for acidity.
Q3: Is it necessary to strain the sauce?
Straining is optional. If you prefer a smooth sauce, go ahead and strain; otherwise, you can leave the eschalot bits for added texture.
Q4: Can this dish be made dairy-free?
For a dairy-free version, substitute the butter with a vegan alternative and use coconut cream instead of heavy cream.
2 Related Recipes for Fish Lovers
Check out these two exciting recipes for more seafood delights:
Conclusion
Thank you for joining me in making this exquisite Fish with White Wine Sauce. This dish brings restaurant-quality flavor to your home kitchen, and I hope it becomes a regular in your dinner rotation. If you try this recipe, please let me know how it turned out or share your own creative twists! Fish with White Wine Sauce is a versatile recipe that can be enjoyed all year round. Enjoy cooking!
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Fish with White Wine Sauce Recipe – Quick & Elegant Dish
Description
Hello and welcome to a delightful journey of creating a delicious Fish with White Wine Sauce. Whether you’re a fan of French-inspired cuisine or simply seeking a light, flavorful dish, this recipe will make your taste buds dance. The combination of seared white fish and creamy white wine sauce is simply irresistible. Let’s dive into the details of how to prepare this elegant meal at home.
Ingredients
- 4 x 150g / 5oz white fish fillets (skinless, boneless)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp extra virgin olive oil
White Wine Sauce:
- 1 small eschalot, finely chopped (about 1 1/2 tbsp)
- 1 1/4 cups dry white wine (e.g., Chardonnay)
- 1 tsp lemon juice (or substitute with white wine vinegar)
- 1 tsp white wine vinegar (or substitute with more lemon)
- 1/8 tsp salt
- 1 pinch pepper
- 1 pinch sugar
- 1 cup thickened cream or heavy cream
- 30g / 2 tbsp unsalted butter, cold, cut into small cubes
- 2 tsp finely chopped parsley (optional garnish)
Instructions
Step 1: Season the Fish
Sprinkle salt and pepper over the fish fillets on both sides.
Step 2: Cook the Fish
Heat olive oil in a large non-stick skillet over medium-high heat. Cook the fish fillets in batches, for about 2 minutes on each side, until they are golden and the internal temperature reaches 55°C/131°F. Set the cooked fish aside in a warm oven (50°C/120°F).
Step 3: Prepare the Sauce
In the same skillet, discard excess oil but do not clean the pan. Add the chopped eschalot, white wine, lemon juice, white wine vinegar, salt, pepper, and sugar. Bring this mixture to a simmer and reduce by half, which will take about 3 minutes.
Step 4: Simmer the Cream
Add the thickened cream and let it simmer for another 2 minutes.
Step 5: Finish the Sauce with Butter
Lower the heat to low, and gradually add cold butter cubes while stirring continuously. This will thicken the sauce, giving it a glossy and creamy texture.
Step 6: Strain the Sauce (optional)
For a smoother finish, strain the sauce through a sieve to remove the eschalot.
Step 7: Coat the Fish in Sauce
Return the cooked fish to the pan with the sauce and spoon some sauce over the fillets. Let them sit in the sauce for about 30 seconds.
Step 8: Serve
Transfer the fish to serving plates and drizzle the sauce over the top. Garnish with chopped parsley, if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh ingredients: Fresh fish and good-quality white wine will make a significant difference in flavor.
- Cold butter technique: Adding cold butter cubes one by one helps achieve a perfectly glossy sauce.
- Don’t skip pan-frying: The fond (brown bits) left from frying the fish is essential to creating a flavorful sauce.
