White fish in Creamy Shallot Sauce

White fish in Creamy Shallot Sauce - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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with white wine and chives

A beautiful dish that you will find in fine dining restaurants. Now, you can make it at home. Best part, it’s very simple to make and uses few basic ingredients. It is also quick to make and the results will amaze you. You can make it with any white flesh fish, obviously different thicknesses will require different cooking times. I used an Australian fish called flathead.

For the cream, use a thickened or heavy cream, forget low fat.

For the wine, use a dry white wine such as a Sauvignon blanc, pinot Gris, pinot Grigio or chardonnay. Enjoy White fish in Creamy Shallot Sauce.

Ingredients

2 x serves of filleted skinless white fish
1 shallot or 2 small ones
One whole lemon (zest)
¾ cup white wine (dry)
¾ cup heavy cream
1 hand full of chives
1.5oz - 40g butter (3 tbsp)
Salt & Pepper

Steps

Step 1
Get your vegetables ready, peel the shallots and chop very finely, the finer the better. Chop the washed chives finely and keep a couple strands for garnish.
Step 2
On moderate heat, place a frying pan and melt the butter. Once the butter is melted, place the fish pieces, and cook in the butter until lightly golden brown. Add a touch of salt. Check underneath and if light brown, flip over the fish (be gentle not to break them). Continue cooking until the butter is nutty brown. Remove the fish carefully using an egg flipper or a fish spatula and place on heated serving plates.
Step 3
Deglaze pan with white wine, add the lemon zest, add the chopped shallots into the sauce. Add the cream. Season the sauce with salt and pepper.
Step 4
Continue to reduce the sauce on high heat until it thickens to your liking. Add the chopped chives, mix well and pour over fish. Garnish with a couple strands of chives.

Recipe tags: cream sauce

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