Fish Braised In White Wine Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Red snapper1 Pound
 Carrots2 , diced
 Stalk celery1 , diced
 Onion1 Large, thinly sliced
 Butter6 Tablespoon
 Dry white wine1 1⁄2 Cup (24 tbs)
 Chicken stock1 Cup (16 tbs)
 Flour4 Tablespoon
 Dry sherry2 Tablespoon
 Heavy cream3 Tablespoon
 Salt and pepper1


1. Wash, clean and slice the fish while removing the tail and head.

2. Take a fish poacher or roasting pan to sauté the vegetables in just about 4 tablespoons of butter for about 5 minutes.
3. Place the sautéed fish on the poacher rack or may be on a foil sheet and add some stock and wine on the top.
4. Bring it to boil and allow simmering for 5-8 minutes per pound of fish or until the fish flakes. Check it with a fork.
5. Now, take a platter and place the fish over it. Put this platter with fish in a heated oven.
6. Take a saucepan and drain all the liquid. Discard the vegetables and try to reduce the liquid to 2 cups.
7. Take a skillet and melt the remaining 2 tablespoon butter. Add some flour and cook for just about 2 minutes. Keep stirring.
8. Add the reduced liquid in the skillet and keep cooking until thickened.

9. Add some cream and sherry on the top and season with salt and pepper.
10. Serve with sauce individually.