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Fish Braised In White Wine

creative.chef's picture
Ingredients
  Red snapper 1 Pound
  Carrots 2 , diced
  Stalk celery 1 , diced
  Onion 1 Large, thinly sliced
  Butter 6 Tablespoon
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Chicken stock 1 Cup (16 tbs)
  Flour 4 Tablespoon
  Dry sherry 2 Tablespoon
  Heavy cream 3 Tablespoon
  Salt and pepper 1
Directions

GETTING READY
1. Wash, clean and slice the fish while removing the tail and head.

MAKING
2. Take a fish poacher or roasting pan to sauté the vegetables in just about 4 tablespoons of butter for about 5 minutes.
3. Place the sautéed fish on the poacher rack or may be on a foil sheet and add some stock and wine on the top.
4. Bring it to boil and allow simmering for 5-8 minutes per pound of fish or until the fish flakes. Check it with a fork.
5. Now, take a platter and place the fish over it. Put this platter with fish in a heated oven.
6. Take a saucepan and drain all the liquid. Discard the vegetables and try to reduce the liquid to 2 cups.
7. Take a skillet and melt the remaining 2 tablespoon butter. Add some flour and cook for just about 2 minutes. Keep stirring.
8. Add the reduced liquid in the skillet and keep cooking until thickened.

SERVING
9. Add some cream and sherry on the top and season with salt and pepper.
10. Serve with sauce individually.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Fish
Interest: 
Healthy

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