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
Fish can be so easily spoiled by careless cooking, yet its delicate and light meat is so easy to get right if you have the right recipes.
These speedy recipes take just 30 minutes from fridge to table. Ideal when you're in a hurry and you have hungry mouths to feed!
Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.
Other Fish & Seafood Recipes
Though the octopus is cooked, the style is that of Carpaccio (finely cut meat or fish with a vinegar and olive oil-base dressing). Perfect for summer.
Trout is an exquisite fish with the most delicate texture and flavour. It is not suitable for poaching but tastes delectable straight from the grill.
Well I know it sounds strange to leave mussels uneaten but sometimes there are a few too many even for Meester Graham! No problem...
