Fillets of Fish in White Wine Sauce Recipe with Step by Step Images
The Fillets of Fish in White Wine Sauce Recipe consists of fillets of white fish, butter, fish velouté, dry white wine, shallots, fish stock, and cream. Here is a simple recipe guide with step by step images.
Recipes by Finechef 
Prep Time
10 min
Cook Time
30 min
Serving
8
Difficulty
Easy
Cooking Preparation (Mis-en-place)
Assemble all the Fillets of Fish in White Wine Sauce Recipe ingredients on the preparation table.
- Chop and sweat the shallots.
- Place the necessary cooking equipment nearby.
How to prepare Fillets of Fish in White Wine Sauce
Follow the steps below.
Ingredients
- 8- fillets of white fish
- 20g- shallots
- 4tbsp- cream
- 1/2- lemon
- 120ml- fish stock
- 120ml- dry white wine
- 500ml- fish veloute
- 125g- butter
Nutritional Information
- Protein: 25.9g
- Sat fat: 12.8g
- Energy: 1421kJ
- Carb: 5.8g
- Fibre: 0.2g
- Fat: 24.0g
- Cals: 342kcal
- Sugar: 0.9g
Directions
1. Clean the fish.
Skin and fillet the fish, trim and wash.
2. Butter an earthenware dish.
Lightly butter an earthenware dish and season it. Sprinkle with the shallots, then add the fish fillets.
3. Season.
Season and add the fish stock, dry white wine, and the lemon juice. Cover with the buttered greaseproof paper.
4. Poach.
Poach in a moderate oven at 150- 200 degrees Celsius for 10 minutes. Then drain and place on a flat dish.
5. Boil the fish stock.
Boil the fish stock with the fish velout'e.
6. Season.
Adjust the seasoning and consistency, then drain through a fine strainer.
7. Mix in the butter.
Mix in the butter and add the cream.
8. Serve.
Coat the fillets with the sauce and garnish with parsley.
