Based on a French classic this sauce is an all-rounder which will complement any fish. It is not an everyday dish, but a creamy and sophisticated delight, perfect for celebrations or for impressing a loved one. I particularly recommend it with grilled flat fishes like plaice or halibut As an accompaniment to steamed monkfish tails it also delivers the goods.
Ingredients for my Chardonnay Sauce Recipe
- 1 knob of butter
- 2 small onions or shallots
- 6 button mushrooms
- 1 glass of Chardonnay wine (or champagne!)
- 1 glass of fish stock
- 1 glass of double cream
- salt and pepper
Instructions for this amazing fish sauce
Finely chop the onions and sweat them in the butter over a very low heat for 4 minutes. Finely chop the button mushrooms and add to saucepan, cook for a further 5 minutes.
Now add the wine and increase the heat to a low boil. Let it boil for about 15 mintes stirring regularly till the wine has reduced in volume by about two thirds.
Now add the fish stock and continue to reduce untill this too has mostly evaparated leaving about 1 third of the original volume.
Now drop the heat, add the cream and slowly bring the heat back up, stirring all the while. After about five minutes, drop the heat to low for a final time while you cook the fish. Just remember to stir the sauce every minute or so
Now grill or griddle some fish steaks and once they are cooked, serve with the wonderfully rich and fragrant chardonnay sauce. A side salad of green leaves or steamed organic carrots and new potatoes work equally well with the sauce