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White wine sauce for fish

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Ingredients for 4 servings:

  • 6 tsp powdered sugar
  • 375 ml white wine, dry or semi-dry
  • 375 ml vegetable broth
  • 2 bay leaves
  • 15 black peppercorns
  • 300 ml cream
  • Salt
  • 1 pinch(s) of cayenne pepper
  • 3 strips of lemon peel
  • 60 g butter, cold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Melt the powdered sugar in a pan, deglaze with white wine, and let the alcohol evaporate. Then pour in the vegetable stock, add the bay leaves and peppercorns, and reduce the sauce to about 1/3. Reduce the heat and add the cream. Do NOT bring the sauce back to a boil. Add a little salt and a pinch of cayenne pepper, along with the lemon zest. Then reduce the heat to low and let it simmer for 10 minutes. Finally, strain the sauce to remove the coarse spices and stir in the cold butter. Serve with Alaska pollock and tagliatelle.

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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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