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Sify Home > Food > Nonvegrecipes > Ingredient > Fish > Steamed seafood fillets with white wine sauce
Steamed seafood fillets with white wine sauce
By : Method
- Smear salt, pepper & parsley over the fish along with some olive oil.
- Steam on greased steamer trays, covered, for 6-8 minutes or until fish slakes easily when forked. Set aside.
- Melt 1 tbsp margarine over medium heat & then add the shallots and mushrooms - fry for a minute.
- Add 1/2 cup broth, salt & pepper. simmer until liquid reduces by half.
- In another saucepan, melt 3 tbsp maragrine over medium heat & add the flour, stirring with a wire whisk.
- Add remaining broth, blend well, bring to a boil & then simmer for 10 mins.
- Add to the mushroom mixture, simmer for 10 mins.
- Add cream & simmer for 15 mins, stirring frequently.
- Add lemon juice & remaining margarine & turn the heat off.
- Place steamed fish in your serving dish/tray & pour the sauce over it. Serve hot!
Ingredients:
6 medium size filets - catfish, cod, tilapia or salmon
1 cup chopped fresh parsley
Salt
Fresh ground pepper
For the white wine sauce:
6 tbsp margerine
1.5 cups sliced mushrooms
1/2 cup finely sliced shallots
1 cup dry white wine
2.5 cups fish or chicken broth
1/2 tsp salt
1/4 tsp freshly ground white pepper
4 tbsp all-purpose flour
2 cups heavy cream
1 tbsp fresh lemon juice
6 medium size filets - catfish, cod, tilapia or salmon
1 cup chopped fresh parsley
Salt
Fresh ground pepper
For the white wine sauce:
6 tbsp margerine
1.5 cups sliced mushrooms
1/2 cup finely sliced shallots
1 cup dry white wine
2.5 cups fish or chicken broth
1/2 tsp salt
1/4 tsp freshly ground white pepper
4 tbsp all-purpose flour
2 cups heavy cream
1 tbsp fresh lemon juice
RECIPES BY MEARL FERNANDES
