Fish with White Wine Sauce
Ingredients
Pan seared fish:
- 4 x 150g / 5oz white fish fillets each
- 1/2 tsp salt each
- 1/4 tsp black pepper each
- 2 tbsp extra virgin olive oil each
White wine sauce:
- 1 small, finely chopped (~1 1/2 tbs) eschalot each
- 1 1/4 cups white wine each
- 1 tsp lemon juice each
- 1 tsp white wine vinegar each
- 1/8 tsp salt each
- 1 pinch black pepper each
- 1 pinch white sugar each
- 1 cup thickened/heavy cream each
- 30g / 2 tbsp unsalted butter each
Instructions
- 1
Preheat oven to 50°C/120°F. Place rack over a tray.
- 2
Sprinkle fish with salt and pepper.
- 3
Heat oil in a large non stick skillet over medium high heat. Cook fish in two batches until golden, 2 minutes on each side, or until the internal temperature is 55°C/131°F.
- 4
Remove fish from the skillet and keep warm in the oven.
- 5
Discard any oil remaining in the skillet but don't wipe clean.
- 6
Add eschalot, white wine, lemon juice, vinegar, salt, pepper, sugar to the pan. Bring to simmer (still on medium high) and reduce by half (~3 minutes).
- 7
Add cream, simmer for 2 minutes.
- 8
Reduce heat to low. Then add the butter one cube at a time while mixing with wooden spoon. Once all the butter is incorporated, the sauce should be thickened, satiny and beautifully glossy.
- 9
Strain the sauce through a sieve (discard eschalot), then pour it back into the pan.
- 10
Place fish back into the pan in the sauce. Spoon some sauce over the fish, leave for 30 seconds.
- 11
Transfer fish onto serving plates. Spoon sauce over each fish, sprinkled with parsley if desired. Pictured with a side of pea puree.
