Fish cooked in rosé wine
This post was written when Petit Ballon a subscription wine business were operating, it has since closed. This has been edited to remove information on those wines. Look out for a delicate rose wine to try this recipe.
I bought a particularly lovely John Dory fish and could just imagine a simple wine sauce made with rosé wine. Some people think John Dory ugly, but set that aside, it has a wonderful taste and is now in season.
We cook our fish in a sous vide machine (a water bath). The beauty of a sous vide machine is that it is practically impossible to overcook fish. You probably have seen them being used on programmes such as Masterchef.
If you’re not using a sous vide machine, make sure you have the sauce ready to go before you pan fry your fish. Any delicate white fish will go nicely – try gurnard or whiting for a change. I have chosen to use red onions. These are both sweeter than white onions and the colour is just perfect for rosé wine. The key to this dish is really soft onions and finishing with butter.
White Fish with Rosé Sauce
This is a simple and easy recipe perfect for supper. Why not order a delivery of fresh fish?
Fish in Rose Sauce
- sous vide machine (optional)
- Wide frying pan
- 2 Fillets of fish 150 gr to 200 gr eg John Dory, Gurnard or Whiting
- 2 medium size red onions
- 350 ml Rose wine
- 175 ml Water
- 60 grams Butter 30 gr for the sauce, 30 gr for cooking
- Salt and pepper to taste.
- Squeeze of lemon juice optional
- Vegetable oil for frying if you are using that method
- If you are using a sous vide machine, pre-heat the water to 60ºC. Vacuum pack your fish fillets and cook for 30 minutes once the machine has reached temperature.
- Cook the sauce first and set aside whilst you cook the fish.
- Finely chop the onions. Heat half the butter very gently in a saucepan and add the onions. Cook slowly until the onions are really soft. Add a saucepan lid if you have one. Do not allow to colour. Do not be tempted to add the wine and water until the onions are completely soft.
- Add the wine and water and cook slowly until reduced by half. Add salt and pepper and a squeeze of lemon to taste (if using). Set aside if you are pan frying your fish.
- To pan fry, heat the oil and cook the fish gently approximately 3 minutes each side. Keep warm whilst you add the butter to the sauce. Reheat the sauce a little if it has cooled. Cut the butter into pieces, then add one by one into the sauce beating all the time.
- If you are cooking the fish sous vide, gently add to the sauce and warm through.
- Serve with the fish, new potatoes and mangetout or beans and of course a glass of Rose.
Find out more
Check out my series of posts and those of Caroline von Schmalensee on sous vide coooking on Edinburgh Foody if you’d like to know more.