Heres a simple yet luxurious and elegant White Wine Sauce for fish.
Ive served it with snapper but it will go with just about any fish that can be pan-fried.
But think beyond the fin!
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White wine sauce for fish
This is a beautiful wine sauce for fish that oozes swanky vibes.
But dont be discouraged: this sauce is actually shockingly easy to make!
Chardonnay in particular adds really good flavour.
Sub low sodium chicken stock/broth for a non-alcoholic version.
Dont use an expensive wine.The flavour and aroma that you pay for is largely lost during cooking.
Eschalots Also known as French onions, and are called shallots in the US.
They look like baby onions, but have purple-skinned flesh, are finer and sweeter.
Not to be confused with what some people in Australia call shallots ie the long green onions.
Cream Use thickened / heavy cream here as it will make the sauce thicker.
Butter (cold!)
More on this simple restaurant-y technique in the steps section below.
Lemon and white wine vinegar For a touch of tartness.
If youre missing one, double up on the other.
Sugar Just a pinch, to round off the sauce.
See below for a list of suggested fish, and fish I dont recommend serving with this sauce.
Even salmon will work great (though it will bequiterich!)
UK:Above listed, plus Dover sole, Haddock, Hake, Pollack, Sea bass, Turbot.
Unless youre extremely careful they can become dry inside.
I feel these fish are (mostly) better in raw/rare form such asCeviche,Poke Bowls,Tartare.
Oily, strong-tasting fish Like mackerels, mullet and sardines.
Fresher, vibrant sauces are better, like theseItalian-style Crusted Sardines.
Keep the cooked protein warm in a low oven at 50C/120F while you make the sauce.
Cook fish Sprinkle fish with salt and pepper, then cook in a non-stick pan.
Cook in batchesif necessary.
Dont crowd the pan else the fish will stew instead of sear!
I cook the pictured snapper in two batches.
Keep warm Remove fish from the skillet and keep warm in a low 50C/120F oven.
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Because the temperature is lower than the internal temperature of the cooked fish, it wont cook any further.
Bring it to a simmer then let it simmer rapidly for 3 minutes or until it reduces by half.
Simmer cream Once the wine is reduced, add the cream and simmer for a couple of minutes.
Finish sauce with butter Reduce the stove heat to low.
Then add the butter cubes in one by one while stirring constantly.
Once all the butter is incorporated, the sauce will be thicker and satin-y.
What were doing here is finishing the sauce using a fancy-sounding restaurant technique calledmonter au beurrein French.
Glossy!Heres what the sauce will look like when the butter is incorporated.
The eschalot bits are cooked and soft so for everyday purposes, I would not bother straining.
Back into pan Then once strained, pour the sauce back into the pan.
This is yet another optional step!
I know Im all about rustic food and share platters, casually littered with garnishes.
But sometimes I do actually think about presentation!
Plus, thatpea puree?
It starts with eschalots and garlic cooked in butter before simmering peas in stock, then pureeing until smooth.
Plus, its a nice change from the usualmash, no?
Nagi x
PS In case youre going low carb heres myCauliflower Mash.
It will go very well with this dish!
So I pretended I was about to drive off without him.
He dashed out quick smart!
