White Fish in a Creamy Sauce

(Cabillaud sauce crémeuse au Vin Rosé)

This is a delicious sauce to use with any white fish or maybe even gammon using 1/3 bottle of Rosé wine. Great with a vegetable such as haricot vert or haricot beurré
The original French recipe, as the name implies, calls for cod…. But any white fish would be excellent.

Serves 4

INGREDIENTS

4 good sized pieces of white fish
2 Onions
3 garlic cloves
250ml Vin Rosé
250ml single cream
Butter
Salt and ground black pepper to taste

METHOD

Cut the fish into large pieces (2”)
Coarsely chop the onions and thinly slice the garlic and then fry in a large frying pan with a knob of butter until the onion is translucent
Lay the fish (upside down) in the frying pan (in amongst the onion and garlic) and cook for a minute or two on a low heat.
Carefully turn the fish over and add the wine.
Reduce the mixture.
Add the cream, salt and pepper and mix gently.
Thicken over a low heat (takes about 4 - 5 minutes)
Serve with broccoli, haricot vert or haricot beurre
.
Enjoy