Print

Fish with White Wine Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 58 reviews

This classic French-style pan-seared white fish recipe features a luscious, silky white wine sauce made with a simple restaurant technique called monter au beurre, where cold cubes of butter are whisked into the sauce to create a glossy finish. Perfectly golden pan-fried fish fillets are served with a creamy sauce enriched with shallots, white wine, cream, and a hint of lemon and vinegar, delivering elegant flavors ideal for a special yet easy-to-make meal.

Ingredients

Pan Seared Fish:

  • 4 x 150g / 5oz white fish fillets, skinless, boneless (e.g., snapper)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp extra virgin olive oil

White Wine Sauce:

  • 1 eschalot, small, finely chopped (~1 1/2 tbsp)
  • 1 1/4 cups white wine, dry (such as Chardonnay)
  • 1 tsp lemon juice (or substitute white wine vinegar)
  • 1 tsp white wine vinegar (or substitute additional lemon juice)
  • 1/8 tsp salt
  • 1 pinch pepper
  • 1 pinch white sugar
  • 1 cup thickened/heavy cream
  • 30g / 2 tbsp unsalted butter, cold, cut into 1cm / 1/3″ cubes

Garnish (optional):

  • 2 tsp finely chopped parsley or chives

Instructions

  1. Preheat Oven and Prepare Fish: Preheat your oven to 50°C (120°F) and place a rack over a tray to keep the fish warm after cooking. Season both sides of the white fish fillets evenly with salt and pepper.
  2. Pan Sear the Fish: Heat 2 tablespoons of extra virgin olive oil in a large non-stick skillet over medium-high heat. Cook the fish fillets in two batches, searing each side for about 2 minutes until golden brown and the internal temperature reaches 55°C (131°F). Avoid overcrowding the pan to ensure an even sear.
  3. Keep Fish Warm: Transfer the cooked fish fillets onto the prepared rack in the oven to keep warm while you prepare the sauce.
  4. Remove Excess Oil: Pour out any excess oil from the skillet but do not wipe the pan clean; the fond left in the pan adds flavor to the sauce.
  5. Sauté Shallots and Reduce Wine: Add finely chopped eschalot, white wine, lemon juice, white wine vinegar, salt, pepper, and a pinch of sugar to the skillet. Bring the mixture to a simmer over medium-high heat and reduce it by half, which should take about 3 minutes. This concentrates the flavors.
  6. Add Cream and Simmer: Pour in the heavy cream, then reduce the heat slightly and simmer the sauce gently for 2 minutes until it thickens slightly.
  7. Finish Sauce with Butter: Lower the heat to low and add the cold butter cubes one at a time, stirring continuously with a wooden spoon. This technique, monter au beurre, emulsifies the butter into the sauce, resulting in a thick, satiny, and glossy finish. Once all butter has been incorporated, the sauce is ready.
  8. Optional Strain: For a smooth sauce, strain it through a sieve to remove the shallots, then return the sauce to the pan.
  9. Combine Fish with Sauce: Carefully place the fish fillets back into the skillet with the sauce. Spoon some sauce over the fish and let it warm together for about 30 seconds to meld flavors.
  10. Serve: Transfer the fish onto serving plates, spoon the luscious white wine sauce generously over the top, and sprinkle with freshly chopped parsley or chives if desired. This pairs beautifully with pea puree or steamed vegetables for a vibrant presentation.

Notes

  • Fish Choice: Ideal for white fish fillets suitable for pan frying like snapper, cod, or sole. Suitable for salmon and trout too. Avoid fish that dry out easily like swordfish, tuna, bonito, or oily fish with strong flavors such as sardines or mackerel.
  • Eschalots: Also called shallots in the US, these have a mild, sweet onion flavor. Do not confuse with green onions (scallions).
  • Wine: Use a dry white wine such as Chardonnay, but avoid sweet or woody varieties. For a non-alcoholic option, substitute low sodium chicken stock.
  • Cooking Time: Cooking times vary based on fillet thickness; thicker pieces may require finishing in a moderate oven to reach the correct internal temperature.

Find it online: https://myweeklyrecipes.com/fish-with-white-wine-sauce-recipe/