Name: Fish with creamy white wine sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 200g firm white fish fillets; 20 gram butter; 2 shallots (50g), chopped finely; 1 teaspoon mustard powder; 3/4 cup (180ml) dry white wine; 3/4 cup (180ml) fish stock; 300 millilitre cream

Ingredients

4 x 200g firm white fish fillets

20 gram butter

2 shallots (50g), chopped finely

1 teaspoon mustard powder

3/4 cup (180ml) dry white wine

3/4 cup (180ml) fish stock

300 millilitre cream

Method

1.Cook fish in heated oiled large frying pan until cooked as desired.

2.Meanwhile, melt butter in medium frying pan; cook shallot and mustard powder, stirring, about 3 minutes or until shallot softens. Add wine; cook, uncovered, until wine reduces by two-thirds. Add stock; bring to the boil. Boil, uncovered, about 7 minutes or until reduced by half.

3.Add cream to pan; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until sauce thickens slightly.

4.Serve fish drizzled with sauce.

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