Fish with White Wine Sauce
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
4
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Calories
533 kcal
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Course
Main Course
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Cuisine
American
Fish with White Wine Sauce
Description
This recipe starts with seasoning skinless, boneless white fish fillets and pan-searing them in olive oil until golden on both sides, then keeping them warm in a low-temperature oven. The sauce begins by sautéing finely chopped eschalots in the same pan, then deglazing with dry white wine combined with lemon juice, white wine vinegar, salt, pepper, and a pinch of sugar. The mixture is simmered and reduced by half before adding heavy cream to thicken slightly.
The final step, done off heat on low, incorporates cold butter chunks into the sauce, whisking to emulsify and create a thick, satiny finish. The sauce can be strained to remove eschalot bits for a smooth texture. This dish is best served immediately with the sauce poured over the fish and optionally garnished with fresh parsley or chives.
Suitable fish varieties include snapper, salmon, or trout, excluding oily or dry fish like swordfish or mackerel. The internal temperature target for fish is 55°C (131°F) for doneness. Wine choice matters; a non-sweet, non-woody dry white like Chardonnay performs well, and inexpensive cooking wines are sufficient. Adjust heat according to fillet thickness and use gentle heat to avoid overcooking delicate fish.
Ingredients
Pan seared fish:
- 4 white fish fillet skinless, boneless (I used snapper, Note 1, 150g / 5oz
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil
White wine sauce:
- 1 eschalot , small, finely chopped (~1 1/2 tbs, Note 2)
- 1 1/4 cups white wine , dry, not sweet or too woody (chardonnay is especially good, Note 3)
- 1 tsp lemon juice (sub white wine vinegar)
- 1 tsp white wine vinegar (sub more lemon)
- 1/8 tsp salt
- 1 pinch black pepper
- 1 pinch white sugar
- 1 cup heavy cream thickened
- 30g / 2 tbsp butter cold, cut into 1cm / 1/3" cubes, unsalted
Garnish, optional:
- 2 tsp parsley or chives, finely chopped
Instructions
Cook fish:
- Preheat oven to 50°C/120°F. Place rack over a tray.
- Season fish: Sprinkle fish with salt and pepper.
- Cook fish: 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. (Note 4)
- Keep warm: Place fish on rack, and place in the oven to keep warm.
White wine sauce:
- Discard oil: Tip out excess oil from the skillet but don't wipe clean.
- Reduce wine: 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).
- Simmer cream: Add cream, simmer for 2 minutes.
- Finish with COLD butter: Turn heat to low and add cold 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.
- Optional strain: Strain the sauce through a sieve (discard eschalot), then pour it back into the pan.
- Fish in sauce: Place fish back into the pan in the sauce. Spoon some sauce over the fish, leave for 30 seconds.
- Serve: Transfer fish onto serving plates. Spoon sauce over each fish, sprinkled with parsley if desired. Pictured with a side of pea puree (great colour splash!).
Notes
- Suitable fish include white varieties like snapper, as well as salmon and trout; avoid oily or dry fish that may not suit pan frying.
- Eschalots add subtle onion sweetness; if unavailable, similar shallots or finely chopped onions can be used cautiously.
- Use a dry white wine such as Chardonnay; avoid sweet or overly woody wines and do not use expensive wines since flavor diminishes during cooking.
- Cook fish to an internal temperature of 55°C (131°F); adjust heat and cooking time according to fillet thickness.
- For a non-alcoholic sauce, substitute white wine with low sodium chicken stock or broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533cal | 27% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 470mg | 20% |
| Potassium | 578mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1067IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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