Seared White Fish with Cilantro Wine Sauce
Ingredients
- For the fish and sauce
- 600 grams white fish fillets (such as saithe, or monkfish)
- salt
- freshly ground peppers
- Pastry flour (for dredging)
- 50 grams butter
- 2 shallots
- 2 garlic cloves
- ½ bunch cilantro (15-20 g)
- 1 Tbsp Pastry flour
- 150 milliliters dry white wine
- 400 milliliters fish stock
- 2 Tbsps lemon juice
- For garnish
- 4 cilantro
Preparation steps
For the fish: Preheat the oven to 160°C (approximately 325°F). Rinse the fish, pat dry and cut into 4 equal pieces. Season with salt and pepper to taste. Dredge in the flour. Heat 30 grams (approximately 2 tablespoons) of the butter in a skillet. Add the fish and cook until golden on all sides. Remove and place on a parchment-lined baking sheet. Bake until cooked through, about 15-20 minutes.
For the sauce: Meanwhile, peel and dice the shallots and garlic. Rinse the cilantro, shake dry and finely chop. Heat the remaining butter in a pot. Add the shallots and garlic, and cook until soft, about 1-2 minutes. Whisk in the flour, wine and fish stock until smooth. Stir in the cilantro. Season with salt, pepper and lemon juice to taste. Continue cooking over medium heat, until thickened, about 10-15 minutes.
For serving: Place the fish on warm plates and drizzle with the sauce. Serve garnished with a sprig of cilantro.
