For a 150g / 5oz white fish fillet (like snapper) that is 2 cm / 4/5″ at the thickest point, this will take 2 minutes on each side.Ĭook in batches if necessary. Keep the cooked protein warm in a low oven at 50☌/120☏ while you make the sauce.Ĭook fish – Sprinkle fish with salt and pepper, then cook in a non-stick pan. These same steps apply whether using fish, chicken or pork, ie. Fresher, vibrant sauces are better, like these Italian-style Crusted Sardines. While it will work just fine, it’s not so common to serve those types of fish with creamy sauces like this. Oily, strong-tasting fish – Like mackerels, mullet and sardines. I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare. Unless you’re extremely careful they can become dry inside. UK: Above listed, plus Dover sole, Haddock, Hake, Pollack, Sea bass, Turbot.įish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin. US: Above and below listed, plus Alaskan pollock, Catfish, Halibut, Pangasius, Tilapia, Mahi-mahi. Even salmon will work great (though it will be quite rich!) Here are suggestions for common fish in my primary readership countries that are ideal for serving with this white wine sauce:Īustralia: Barramundi, Blue eye cod / trevalla, Basa, Bream, Cod, Flathead, Flounder, Jewfish, John Dory, Ling, Monkfish / Stargazer, Ocean perch, Trout (ocean and river), Orange roughy, Salmon, Whiting. Best fish for white wine sauceĪny firm white fish fillets suitable for pan frying will work here. Snapper fillets used in this White Wine Sauce for fish recipe. The flesh is moderately firm and moist, and fillets are easy to cook evenly because they are flat with an even thickness (as opposed to, say, salmon, when some fillets have a very thick “hump” (the loin). Snapper is a very popular fish here in Australia, beloved for the mild, sweet, delicate flavour, which is not “fishy” at all. See below for a list of suggested fish, and fish I don’t recommend serving with this sauce. The fish pictured throughout this post is snapper, but this sauce can be used for any mild-flavoured fish. Cooked snapper fillets to be served with white wine sauce. But this sauce would also be terrific with crustaceans (shrimp/prawns, lobster/crayfish, crab), poultry (pan seared chicken breast or thighs just sprinkled with salt and pepper), or pork chops (I’d opt for fairly lean ones). Today, I’m sharing this white wine sauce paired with fish. Sugar – Just a pinch, to round off the sauce. If you’re missing one, double up on the other. ![]() ![]() Lemon brings acidity with a fresh flavour, white wine vinegar brings tang with a bit more depth to it. Lemon and white wine vinegar – For a touch of tartness. More on this simple restaurant-y technique in the steps section below. Not to be confused with what some people in Australia call “shallots” ie the long green onions.Ĭream – Use thickened / heavy cream here as it will make the sauce thicker.īutter (cold!) – This is used to thicken the sauce (emulsifies it) and to make it nice and shiny so it looks as luxurious as it tastes. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. It’s pretty well documented these days by notable food authorities (such as New York Times Cooking) that you do not need to use expensive wines for cooking.Įschalots – Also known as French onions, and are called “shallots” in the US. Sub low sodium chicken stock/broth for a non-alcoholic version.ĭon’t use an expensive wine. The flavour and aroma that you pay for is largely lost during cooking. Chardonnay in particular adds really good flavour. White wine – Any white wine that’s not too woody or sweet will work great here. Here’s what you need to make the creamy white wine sauce: But don’t be discouraged: this sauce is actually shockingly easy to make! (And goes with more than sole) ![]() Truth be told, we do deploy a little restaurant-style trick to achieve that beautiful sheen and luxurious mouthfeel to the sauce. Glossy-white, rich and singing with the gently tart flavours of white wine and lemon, it’s the sort of sauce that comes in a little porcelain jug accompanying the pricey sole dish you ordered at that ritzy French joint on your birthday. This is a beautiful wine sauce for fish that oozes swanky vibes. But think beyond the fin! This creamy sauce also pairs beautifully with chicken, pork and crustaceans (shrimp/prawns, lobster, crab), cooked almost any which way. I’ve served it with snapper but it will go with just about any fish that can be pan-fried. Here’s a simple yet luxurious and elegant White Wine Sauce for fish.
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