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Recipe video above. This is a beautiful, elegant white wine sauce that will go with virtually any fish. The simple restaurant trick we deploy here is to mix in cold cubes of butter which makes the sauce glossy and satiny. It's a classic French technique called monter au beurre.Don't try this sauce with baked fish (make this Baked Fish with Lemon Cream Sauce instead). You need to pan fry because the fond left in the pan after pan frying dissolves into the sauce and adds flavour.
View original recipe on recipetineats.comPreheat oven to 50°C/120°F. Place rack over a tray.
Season fish: Sprinkle fish with salt and pepper.
Cook fish: Heat oil in a large non stick skillet over medium high heat. Cook fish in two batches until golden, 2 minutes on each side, or until the internal temperature is 55°C/131°F. (Note 4)
Keep warm: Place fish on rack, and place in the oven to keep warm.
Discard oil: Tip out excess oil from the skillet but don't wipe clean.
Reduce wine: Add eschalot, white wine, lemon juice, vinegar, salt, pepper, sugar to the pan. Bring to simmer (still on medium high) and reduce by half (~3 minutes).
Simmer cream: Add cream, simmer for 2 minutes.
Finish with COLD butter: Turn heat to low and add cold butter one cube at a time while mixing with wooden spoon. Once all the butter is incorporated, the sauce should be thickened, satiny and beautifully glossy.
Optional strain: Strain the sauce through a sieve (discard eschalot), then pour it back into the pan.
Fish in sauce: Place fish back into the pan in the sauce. Spoon some sauce over the fish, leave for 30 seconds.
Serve: Transfer fish onto serving plates. Spoon sauce over each fish, sprinkled with parsley if desired. Pictured with a side of pea puree (great colour splash!).
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