WHITE WINE SAUCE FOR FISH WITHOUT CREAM RECIPES
WINE SAUCE FOR SEAFOOD RECIPE | ALLRECIPES
This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.
Provided by Nicole0615
Categories Side Dish Sauces and Condiments Sauces
Total Time 17 minutes
Prep Time 10 minutes
Cook Time 7 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.
Nutrition Facts : Calories 102.6 calories, CarbohydrateContent 5 g, CholesterolContent 22.9 mg, FatContent 8.8 g, FiberContent 1.4 g, ProteinContent 0.8 g, SaturatedFatContent 5.5 g, SodiumContent 209.9 mg, SugarContent 0.3 g
WHITE WINE SAUCE FOR FISH: EASY WHITE WINE SAUCE RECIPE
This is a derivative of the basic veloute and is great with most fish. By adding peeled grapes and a splash of vermouth you can create the French classic Sole Veronique.
Prep Time 5
Cook Time 5
Yield 2
Number Of Ingredients 1
Steps:
- 1. Heat the butter in a saucepan and cook the shallot gently for 5 minutes without colour. 2. Add the garlic and cook for another 4 minutes. 3. Add the wine and boil for a 4 minutes. 4. Add the velouté and stir until smooth, gently heating the sauce through. 5. When a gentle simmer is achieved, add the cream and simmer for another few minutes. 6. At this point you can serve as it is, or for a very smooth sauce pass through a fine sieve or chinois. 7. Should you wish to add any fresh chopped herbs (parsley, dill tarragon etc.) it is best to add them at the very end of cooking as they will remain fresh and vibrant. Take a look at our [Leek Veloute recipe](https://www.fishforthought.co.uk/recipes/all/chalk-stream-trout-with-leek-veloute) for more ideas. We also have a great collection of [sauce recipes](https://www.fishforthought.co.uk/recipes/sauces-and-stocks) to make at home.
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PAN-FRIED SEA BASS WITH WHITE WINE SAUCE | SO DELICIOUS
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This is a derivative of the basic veloute and is great with most fish. By adding peeled grapes and a splash of vermouth you can create the French classic Sole Veronique.
From fishforthought.co.uk
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- 1. Heat the butter in a saucepan and cook the shallot gently for 5 minutes without colour. 2. Add the garlic and cook for another 4 minutes. 3. Add the wine and boil for a 4 minutes. 4. Add the velouté and stir until smooth, gently heating the sauce through. 5. When a gentle simmer is achieved, add the cream and simmer for another few minutes. 6. At this point you can serve as it is, or for a very smooth sauce pass through a fine sieve or chinois. 7. Should you wish to add any fresh chopped herbs (parsley, dill tarragon etc.) it is best to add them at the very end of cooking as they will remain fresh and vibrant. Take a look at our [Leek Veloute recipe](https://www.fishforthought.co.uk/recipes/all/chalk-stream-trout-with-leek-veloute) for more ideas. We also have a great collection of [sauce recipes](https://www.fishforthought.co.uk/recipes/sauces-and-stocks) to make at home.
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Sauce is to be used on grilled fish or blackened fish.
From allrecipes.com
Reviews 4.1
Total Time 45 minutes
Category Side Dish, Sauces and Condiments, Sauces, Pasta Sauces, Creamy
Calories 442.8 calories per serving
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Reviews 4.1
Total Time 45 minutes
Category Side Dish, Sauces and Condiments, Sauces, Pasta Sauces, Creamy
Calories 442.8 calories per serving
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Total Time 15 minutes
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Reviews 1
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From recipes.net
Reviews 1
Total Time 35 minutes
Cuisine A
Calories 361.00kcal per serving
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