30 mins
Fish Poached in White Wine
Recipe by Graham
There is still a misconception that fish has to taste bland and sterile. In fact, with a little imagination, nothing could be further from the truth. Fish Poached in White Wine is tasty, succulent and low in calories.
Fish in Cream and Mustard Sauce 
Fish Stock (Court Bouillon) Ingredients for Fish Poached in White Wine
Currently displaying quantities in US Imperial Measurements
How to Cook Fish Poached in White Wine
- Discard the root and the dark green tops and finely chop the spring onions. Add them to half the butter in a small pan and cook for two minutes.
- Roll up the fish fillets and arrange them in an ovenproof dish. Sprinkle the spring onions over and season with salt and freshly-ground pepper to taste. Add the parsley and the wine, then cover and cook in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 15-20 minutes until tender.
- Transfer the fish to a warmed serving dish using a slotted spoon, and keep warm (reserve the stock).
- Combine the remaining butter and the flour to make a beurre manié. Remove the parsley from the stock and discard. Place the stock into a pan, bring to the boil and gradually stir in the beurre manié to thicken the sauce. Add the prawns and check the seasoning. Spoon the sauce and prawn mixture over the fish and garnish with lemon wedges. Serve immediately with Braised Leeks or Samphire.
GRAHAM'S HOT TIP:
For an extra nice presentation, garnish the dish with a large whole prawn, crevette or gamba.
Reviews of Fish Poached in White Wine
| March 10 2015 I've been looking for a recipe like this for over a year. I just wanted something very simple so I could enjoy my fish cooked properly and still tender. Now I've found it - thanks. manje (6 reviews) |
What To Eat Tonight
Pork, beef, turkey, it doesn't matter - a sausage is a great way to get protein on you plate quickly and easily with maximum pleasure!
Money is always a concern so our selection of recipes at budget prices is worth a visit. You don't have to sacrifice quality for quantity.
Hall of Fame is a very rare accolade that we offer only to the ultimate recipes that deliver something very special. Not many make it!
Other Fish & Seafood Recipes
Moules Marinière (Moules = Mussels and Marinière being any shellfish cooked in white wine with onions and herbs) is the classic French mussel dish.
The "luxury" version of the cucumber sandwich is these delightful Smoked Salmon and Herb Sandwiches that are fit for a King (or a President!)
A lovely, spicy new way with salmon, with the horseradish perfectly complementing the fish, and a good source of omega-3 to boot.
