White Wine Sauce For Fish
Serves 6
Ingredients
Method
½ Stick of Celery (finely sliced)
½ Leek (white part finely sliced)
1 Onion (Shallot finely diced)
1 Garlic Clove finely chopped
250 ml White Wine (Dry)
250 ml Fish Stock (Fresh)
250 ml Cream (Whipping)
50 g Cold Diced Butter
½ tsp Salt & Pepper
Gently sweat the finely chopped shallot, leek, celery and garlic in a little olive oil.
When soft, add the white wine to deglaze the pan, turn the heat up and reduce by half.
Add the fish stock and reduce down to a thick syrup, about 100ml.
Add the cream and bring to a gentle simmer. Simmer for 1 minute then strain through a sieve or chinois into a clean saucepan.
Whisk in the diced butter, season to taste and serve.