As James mentioned in his recent post on Herb-Crusted Salmon we each selected a seafood recipe from our cooking-with-wine cookbooks. I used the index-card-sized Cooking Seafood and Poultry with Wine by Bruce Carlson to prepare white fish poached in white wine (in this case Chablis). One of the earliest recipes I posted on this blog was for Fish in a Packet: this recipe is not unlike that one, except that it used wine, and it also included a cream sauce.
The fish fillet was placed in a foil packet along with 2/3 c. of wine, a bit of minced onion, some fresh parsley, and a tablespoon of butter, and some salt and pepper. I put the packet onto a baking sheet and baked at 375 for 20 minutes. Meanwhile I prepared the sauce in my indispensable cast-iron skillet. I melted 3 T. butter and blended with 3 T flour and stirred until smooth. I added 1/2 of heavy cream and when the fish was done in the oven poured some of the liquid from the packet into the sauce, and stirred. I moved the fish to a platter and poured the sauce over it, then sprinkled with fresh parmesan cheese and placed under the broiler for about a minute to brown.
This was quite delicious. Of course we paired it with the same wine we used in cooking.
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