Fish with White Wine Sauce
A delightful dish featuring fresh fish in a creamy white wine sauce, perfect for impressing guests at dinner parties.
Ingredients
Main Ingredients
- 600 g 4 x 150g / 5oz white fish fillets (skinless, boneless; snapper works well)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp extra virgin olive oil
- 1 eschalot (small, finely chopped ~1 1/2 tbsp)
- 1 1/4 cups white wine (dry, not sweet or too woody; chardonnay is ideal)
- 1 tsp lemon juice (can substitute with white wine vinegar)
- 1 tsp white wine vinegar (or substitute with more lemon juice)
- 1/8 tsp salt
- 1 pinch pepper
- 1 pinch white sugar
- 1 cup thickened/heavy cream
- 30 g unsalted butter (cold, cut into 1cm / 1/3" cubes)
- 2 tsp finely chopped parsley (or chives)
Instructions
Cooking Fish
- Season the fish fillets with salt and pepper.
- Heat the olive oil in a pan over medium heat.
- Cook the fish for about 3-4 minutes on each side, or until they are golden and cooked through.
- Once ready, remove the fish from the pan and set aside.
Preparing White Wine Sauce
- In the same pan, add the chopped eschalot and sauté until soft.
- Pour in the white wine, lemon juice, and vinegar, then bring to a boil.
- Allow it to simmer for a few minutes.
- Add a pinch of salt, pepper, and sugar.
- Stir in the cream and cook until the sauce thickens slightly.
- Remove the pan from the heat and whisk in the cold butter until melted.
- Add the chopped parsley for garnish.
Notes
Make sure not to overcook the fish; it should be tender and flaky. Use fresh white wine for the best flavor. Adjust the cream and wine to your taste preferences for a lighter or richer sauce.