30 mins
Fish Poached in White Wine
Recipe by Graham
There is still a misconception that fish has to taste bland and sterile. In fact, with a little imagination, nothing could be further from the truth. Fish Poached in White Wine is tasty, succulent and low in calories.
Fish in Cream and Mustard Sauce 
Fish Stock (Court Bouillon) Ingredients for Fish Poached in White Wine
Currently displaying quantities in US Imperial Measurements
How to Cook Fish Poached in White Wine
- Discard the root and the dark green tops and finely chop the spring onions. Add them to half the butter in a small pan and cook for two minutes.
- Roll up the fish fillets and arrange them in an ovenproof dish. Sprinkle the spring onions over and season with salt and freshly-ground pepper to taste. Add the parsley and the wine, then cover and cook in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 15-20 minutes until tender.
- Transfer the fish to a warmed serving dish using a slotted spoon, and keep warm (reserve the stock).
- Combine the remaining butter and the flour to make a beurre manié. Remove the parsley from the stock and discard. Place the stock into a pan, bring to the boil and gradually stir in the beurre manié to thicken the sauce. Add the prawns and check the seasoning. Spoon the sauce and prawn mixture over the fish and garnish with lemon wedges. Serve immediately with Braised Leeks or Samphire.
GRAHAM'S HOT TIP:
For an extra nice presentation, garnish the dish with a large whole prawn, crevette or gamba.
Reviews of Fish Poached in White Wine
| March 10 2015 I've been looking for a recipe like this for over a year. I just wanted something very simple so I could enjoy my fish cooked properly and still tender. Now I've found it - thanks. manje (6 reviews) |
What To Eat Tonight
Indian food is now the most popular type of food takeaway in Britain. And not without reason because good Indian food is quite sublime.
Birthday? Wedding Anniversary? Graduation? Whatever the reason, our recipes for parties bring together all the best elements for you.
Money is always a concern so our selection of recipes at budget prices is worth a visit. You don't have to sacrifice quality for quantity.
Other Fish & Seafood Recipes
Choose the kipper pairs or the kipper fillets; this recipe is for the pairs but can easily be adapted. It's the flavour that matters!
Well I know it sounds strange to leave mussels uneaten but sometimes there are a few too many even for Meester Graham! No problem...
Tuna is as excellent in a flan (an open pie) as it is in a salad. Don't be afraid of the idea of making a little pastry; it is, in fact, much easier t
