Best 3 Fish Fillets In Pickle Wine Sauce Recipes

FISH FILLETS IN PICKLE WINE SAUCE

Steps:

• Soak the tree ears in warm water to cover for 20 minutes. Drain, trim off any hard parts and cut very large ones in half.
• Mix the egg white and 2 teaspoons cornstarch in a medium bowl. Cut the fish into pieces about 1 1/2 inches square. Add to the bowl and coat with the egg white mixture. Let rest 5 minutes. In another bowl, combine the sugar, salt and remaining cornstarch. Whisk in the stock and pickle wine until smooth.
• Heat the oil in a large wok or deep skillet to 350 degrees. Set a colander over a bowl. Drain the fish pieces well and add a third of the fish pieces to the oil. Cook just until fish is opaque but not browned, about 30 seconds. Scoop them out with a spider, a shallow strainer or a large slotted spoon and transfer to the colander. Repeat until all the fish is cooked.
• Pour off all but 1 tablespoon of the oil. Return pan to a high heat. Add the garlic and cook 10 seconds, until soft. Add the tree ears and cook 15 seconds. Stir the stock and pickle wine mixture and add, stirring. Bring to a boil. Return the fish to the wok, toss to coat with the sauce, and transfer everything to a serving platter.

COD FISH FILLETS IN A WHITE WINE SAUCE

Steps:

• Preheat the oven to 375°F.
• For the Wine Sauce:.
• Heat the oil in a large saute pan over medium heat, add the garlic and pepper flakes and saute for 1 minute or until the garlic is fragrant. Add the tomatoes and stir, every few minutes until they are blistering, but keep their shape (9-12 minutes).
• Add the wine, stir and allow the sauce to come to a mild simmer. Stir in the basil, lemon juice, lemon zest, salt & pepper, and cook for 2 minutes. Transfer the sauce to bowl, cover and set aside.
• For the Cod:.
• Heat the oil in the same pan on medium heat. Season the cod on both sides with salt and pepper. Add the seasoned fish to the hot pan and cook until golden brown, approximately 5 minutes. Carefully flip the fish over and place the pan in the oven for an additional 5 minutes, or until the fish is cooked.
• Pour the reserved sauce over the cod fish and serve.

FISH FILLETS IN RED WINE SAUCE (FILETS DE POISSON AU VIN ROUGE)

Steps:

• Preheat oven to 425 degrees.
• Cook fish stock down until reduced by half. Set aside.
• Trim off bottom end of each scallion and pull off and discard any tough or blemished outer leaves. Cut each scallion into 6-inch lengths. Arrange in flat baking dish and add water to barely cover, 2 tablespoons of the butter, salt and pepper. Bring to boil and let cook about 5 minutes. Remove from heat. Set aside.
• Select heatproof skillet or baking dish large enough to hold fish fillets in one layer. Rub bottom with one tablespoon of butter and sprinkle with shallots. Arrange fillets over shallots and sprinkle with salt and pepper.
• Pour wine and water over fillets. Dot with 3 tablespoons butter. Bring to boil on top of stove. Place in oven and bake 2 1/2 to 5 minutes, depending on thickness of fillets. Cook only until fish loses raw look throughout.
• Transfer fillets, 2 at a time, to 4 individual heated serving plates.
• Pour cooking liquid into saucepan. Add 2 tablespoons of butter and fish stock with red wine. Cook combined sauces down to one cup. Put this through sieve and press to extract as much liquid as possible. There should be about 3/4 cup. Reheat gently.
• Garnish each serving with 6 individual drained scallions. Spoon sauce around fish but not on top.