White Wine Sauce for Fish
This delicate white wine sauce is perfect for pairing with seafood dishes like poached fish or grilled scallops. In fact, this recipe is designed to accompany the poached fish featured earlier on our site, so consult that recipe first. The combination of butter, flour, fish stock, and white wine creates a rich and flavorful base, while the cream adds a special silkiness. The finishing touch of seasoning completes the dish, and some supplementary serving suggestions are provided. For instance, a dish prepared “à la Véronique” features a protein (in this case, fish) adorned with fresh grapes, usually green. This recipe comes from the 1962 guide for new wives, A Bride’s Cookbook.
- 1 tablespoon butter
- 1 tablespoon flour
- Fish stock, with white wine
- Cream
- Salt
- Pepper
- Parsley
Melt 1 tablespoon butter in a saucepan and stir in 1 tablespoon flour. When this roux is smooth, stir in hot fish stock gradually. Cook and stir it until thick. Thin with a little cream. Season to taste with salt and pepper. Pour the sauce over the fish, garnish with parsley, and serve. Ice-cold seedless grapes may be spread over the fish before the sauce is poured on it. The dish is then called “Véronique” and has lovely contrasts in taste and temperature. Instead of grapes, ¼ pound washed and sliced mushrooms may be spread over the fish while it is poaching. Remove them with the fish and then add them to the sauce.