Description
A delicate and flavorful fish dish featuring tender white fish fillets cooked with a luxurious white wine sauce, infused with eschalots, cream, and a hint of lemon. This elegant recipe is perfect for a quick yet impressive weeknight meal or special occasion dinner.
Ingredients
Scale
Fish
- 4 x 150g / 5oz white fish fillets, skinless and boneless (snapper recommended)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp extra virgin olive oil
White Wine Sauce
- 1 eschalot, small, finely chopped (~1 1/2 tbsp)
- 1 1/4 cups dry white wine (chardonnay recommended)
- 1 tsp lemon juice (can substitute with white wine vinegar)
- 1 tsp white wine vinegar (can substitute with more lemon juice)
- 1/8 tsp salt
- 1 pinch pepper
- 1 pinch white sugar
- 1 cup thickened/heavy cream
- 30g / 2 tbsp unsalted butter, cold and cut into 1cm / 1/3″ cubes
- 2 tsp finely chopped parsley or chives
Instructions
- Prepare the Fish: Pat the white fish fillets dry with paper towels. Season both sides evenly with 1/2 tsp salt and 1/4 tsp pepper to enhance the natural flavors.
- Sear the Fish: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, gently place the fish fillets in the skillet. Cook for about 3-4 minutes on each side until the fish is golden and opaque throughout. Remove the fish from the skillet and set aside on a warm plate.
- Sauté the Eschalot: In the same skillet, reduce the heat to medium. Add the finely chopped eschalot (~1 1/2 tablespoons) and cook gently for 2-3 minutes until softened and translucent, releasing its sweet aroma without browning.
- Add White Wine and Seasonings: Pour in 1 1/4 cups of dry white wine (such as chardonnay). Add 1 teaspoon lemon juice, 1 teaspoon white wine vinegar, 1/8 teaspoon salt, a pinch of pepper, and a pinch of white sugar. Stir to combine and bring the mixture to a simmer, allowing it to reduce by about half to concentrate the flavors, which typically takes 5-6 minutes.
- Incorporate Cream and Butter: Lower the heat to medium-low and stir in 1 cup of thickened/heavy cream. Slowly add 30g (2 tablespoons) of cold unsalted butter cubes, stirring continuously until the sauce becomes silky and slightly thickened.
- Finish the Sauce and Serve: Return the cooked fish fillets gently to the skillet to warm through in the sauce for 1-2 minutes, spooning the sauce over the fish to coat. Remove from heat, sprinkle with 2 teaspoons finely chopped parsley or chives for freshness, and serve immediately.
Notes
- Note 1: Snapper is recommended for its firm texture and mild flavor, but any firm white fish fillet such as cod or haddock can be used.
- Note 2: Finely chop the eschalot to ensure it melds well into the sauce without overpowering the dish.
- Note 3: Use a dry white wine like chardonnay to avoid overly sweet or woody flavors; a good balance is crucial for a harmonious sauce.
- For substitutions, lemon juice and white wine vinegar can be interchanged depending on availability and taste preferences.
- Be careful not to overcook the fish to keep it moist and tender.
