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
Many people think that Japanese recipes are complex and need expert tuition. Not necessarily so! Our range of recipes are so easy.
Soup from a packet? You're kidding! Good soups are easy to make and are a whole lot more healthy and wholesome than any commercial stuff.
To some people, baking is one of life's mysteries. We make it easy and tasty with our selection of recipes that will please everyone.
Other Fish & Seafood Recipes
a Trio of Scallops is a simple and very effective starter course or you can extend the choice to make it a "quad" of scallops. Absolutely stunning!
This wonderful recipe for Fish Curry uses mackerel but in fact, any oily fish such as Herring, Salmon, Trout or Seer Fish would work just as well.
Mackerel in White Wine is a speciality of North-Western France. Washed down with a glass of fresh Muscadet, there's nothing to beat it.
