Two Types of Fish with White Wine Sauce
Two types of fish with white wine sauce is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Salmon fillet
- 8 sea bass fillets
- 1 EL lemon juice
- 3 shallots
- 1 EL Butter
- 20 ml fish stock (from the jar)
- 0.25 l white wine
- 1 cup crème double
- 0.5 bunch dill
- 1 pinch saffron
- 1 packet wild rice mix
- Salt
- Pepper
Instructions
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1.
Wash and pat dry the fish. Split sea bass fillets lengthwise in half. Cut salmon into strips. You should have the length of the sea bass fillets. Drizzle with lemon juice, season with salt and pepper, and combine the sea bass and salmon fillets together.
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2.
Secure the ends with a wooden skewer. Peel and finely dice shallots, then sauté them in butter until translucent. Add fish stock and white wine, simmer gently for 5 minutes. Carefully place the fish strands in the liquid and let them draw for 6 minutes.
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3.
Remove and keep warm. Add crème double and saffron to the stock, reduce until thickened. Prepare rice according to package instructions. Plate the fish strands with sauce and rice, garnish with dill sprigs.
