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Fish with White Wine Sauce Recipe – Quick & Elegant Dish

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

Scale

  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/fish-with-white-wine-sauce-recipe-quick-elegant-dish/