So delicious a good little white wine sauce with fish cooked in court bouillon, steamed or grilled! This is an unmistakable recipe that will accompany any other cod, sole, salmon, monkfish, sea bream, and other fish. Just white wine, butter, cornflour, lemon, and you’re done! And in 15 minutes of preparation only. It would be a shame to deprive you of it? Test this recipe quickly, it’s just perfect … and it’s not your guests who will say otherwise!
-40 cl of dry white wine
-50 g of butter
-2 tbsp. cornflour
-1/2 untreated yellow lemon
-salt and freshly ground pepper
Squeeze the half lemon to get its juice. Remove the seeds if necessary. Grate the peel too (do not forget to wash it before this operation, especially if it is not organic).
Cut the butter into small pieces. Melt them in a saucepan over low heat. When they are well melted, add the lemon juice and the zest, then the white wine. Mix well. Add the cornstarch while whisking until you have a smooth and creamy sauce. Then remove the pan from the heat then salt and pepper to your liking.
Serve this hot white wine sauce on your fish and possibly its accompaniment or offer it in a gravy boat.
-For a richer and more generous sauce, add a hint of the fresh cream to your mix, your sauce will be delicious! And think about chopped fresh chives, it will bring a small note green and tasty very pleasant.