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White wine sauce for fish à la Didi

updated

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Ingredients for 4 servings:

  • 2 small shallots
  • 2 tbsp rapeseed oil
  • 160 ml white wine
  • 2 tsp vegetable stock powder
  • 200 ml cream
  • e.g. salt and pepper
  • e.g. lime juice
  • 1 n. B. fish, e.g. trout

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Peel the shallots and dice them into small cubes. Add the rapeseed oil, white wine, and cream. Season to taste with vegetable stock, pepper, salt, and lime juice. Place the fish in a baking dish and pour the sauce over it. Cook at 180°C (convection oven) for about 15 minutes. The fish is cooked when the dorsal fin slides out easily.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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