White Wine Fish Cream Sauce

Essential  Cuisine

Essential Cuisine

Standard Supplier 15th December 2011

White Wine Fish Cream Sauce

Serve your Fish Cream Sauce with gently poached Salmon or baked loin of Cod, you can add chopped fresh herbs and grain mustard for a rich tasting dish. Add any cooking juices from the fish to the finished sauce.


  • 10g Butter.
  • 50g Finely chopped shallot.
  • 50ml Dry white wine.
  • 4g Essential Cuisine Fish Stock Mix.
  • 125ml Water.
  • 125ml Double cream.
  • Good Twist of freshly ground pepper.
  • Season to your taste.


1. Melt butter in a suitable pan and add the chopped shallots, fry gently until they are tender, with not too much colour.
2. Pour in the white wine and reduce by two thirds on a high heat.
3. Add the Essential Cuisine Fish Stock Mix and the water, whisk briskly and bring to the boil.
4. Stir in the double cream and return to the boil once more, stir occasionally to prevent the shallots from catching on the pan.
5. As the sauce reaches a coating consistency remove from the heat.
6. Finally season to your taste and your White Wine Fish Cream Sauce is ready to serve.

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