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Fish with White Wine Sauce
An elegant, white wine sauce for fish that looks and tastes luxurious but is incredibly easy to make using a simple restaurant trick!
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This incredibly easy recipe yields tender, pan-fried fish fillets with a bright, caper-studded lemon-butter sauce.
Halibut à la Nage (Poached in Broth) With Clams, Dill, and White Wine
This easy one-pot dish features halibut and clams gently poached in an aromatic broth with fennel, white wine, dill, and celery.
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A 20 minute meal of fresh fish in a lemon butter sauce with sauteed mushrooms.
Sole Meunière
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Poached Salmon With Dill Horseradish Sauce
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Salmon Rillettes With Chives and Shallots
While often made with pork, the French spread called rillettes is even more elegant (and easy) to make with salmon. This recipe folds poached and shredded salmon with mayo, cooked shallots, chives, and a touch of spices. It requires no special equipment, so you can whip it up in no time for a fancy hors d'oeuvre.
Pork Chops With White Wine and Leek Pan Sauce
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River Cottage's Steam-Braised Sea Bass with Thyme and Lemon
Steamed fish doesn't exactly have the best reputation outside of spas and health-centric restaurants, but in the hands of Hugh Fearnley-Whittingstall and Nick Fisher, gently cooked fillets are anything but dry and boring. Dubbed "steam-braising" in The River Cottage Fish Book, their method consists of using a rich (read: butter and olive oil) sauce full of herbs, wine, and garlic to gently steam (and braise, I suppose) small medallions of sea bass (or most other white, flaky fish). The emerges f...
Baked Fish with Lemon Cream Sauce
Tender juicy baked fish with lemon cream sauce, all made in ONE baking dish in 15 minutes! The sauce is incredible - fresh, light yet creamy.

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Michael Ruhlman's Shallow-Poached Walleye with White Wine-Shallot Sauce

Read the title of this post, and you could be forgiven for yawning slightly, even if you recognize the brilliant simplicity of a wine-shallot sauce. Take a look at the picture, however, and you can see that something else is going on. This recipe Ruhlman's Twenty, also works in a beurre manié, a kneaded butter and flour mixture that thickens up the sauce and lends the white and creamy color.

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