Fish
Poached Fish in White Wine Sauce
Poached Fish in White Wine Sauce is a delicate and flavorful dish where fish fillets are gently cooked in a simmering mixture of white wine, often combined with aromatics like garlic, herbs, and lemon. The result is tender, moist fish served with a light, savory sauce that enhances the natural flavors. It's a elegant, healthy option often enjoyed with vegetables or rice.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Prepare the Fish:
Cut the fish fillets into 80g pieces.
Lightly season with salt and pepper.
Prepare the Pan: Butter a shallow pan or tray and evenly distribute the chopped onions.
Arrange Ingredients:
Place the seasoned fish pieces in the tray.
Add the white wine, fish stock, and a few drops of lemon juice.
Poaching:
Cover with buttered grease-proof paper.
Gently heat to just below simmering and poach in the lower part of an oven for about 10-15 minutes, depending on the thickness of the fish pieces.
Final Steps:
Remove the poached fish and arrange it in a buttered deep dish.
Strain the stock and reduce it to an essence.
Mix the strained stock with the basic fish sauce; check for consistency and taste.
Stir in the fresh cream.
Coat the poached fish with the sauce before serving.
Ingredients
1.6 kg Fish fillet, cleaned, trimmed, and drained
100 grams Onions, finely chopped
40 grams Butter
3 dl Fish stock
2 dl White wine
6 dl Basic White Fish Sauce
2 dl Fresh cream
Salt, to taste
Pepper, to taste
A few drops of Lemon juice