Fish Fillets Poached in White Wine

By sadams1001

Ingredients

• Fish:
• 6 fillets of trout (or other thin fillets- such as sole or flounder)
• 1 tablespoon shallots
• 1/2 cup dry white wine or vermouth
• salt & pepper
• White Wine Butter Sauce:
• 1 stick (4 oz) butter, cut into pieces
• 2/3 cup peeled, seeded, juiced, diced tomatoes
• 2 tablespoons chopped parsley

Details

Servings 3

Preparation

Step 1

Preheat oven to 350 degrees.

Dry the fillets, score and season lightly with salt and pepper. Arrange in a buttered flameproof baking dish sprinkled with half the shallots; scatter remaining shallots on top, surround with the wine, and cover with buttered wax paper.

Bring to a simmer on the top of stove; then set in lower third of a preheated oven for 5 to 6 minutes, until opaque and springy to the touch.

Drain cooking liquid into a small saucepan, and rapidly boil down until reduced to 1 1/2 tablespoons. Then, over moderately high heat, start whisking in the butter piece by piece. As each piece is almost absorbed, add another. Sauce should start to cream and thicken almost immediately. Remove from heat as last piece of butter is added. Stir in the tomatoes and parsley, and pour the sauce over the fish.