2Fillets of fish150 gr to 200 gr eg John Dory, Gurnard or Whiting
2medium size red onions
350millilitresRose wine
175millilitresWater
60gramsButter30 gr for the sauce, 30 gr for cooking
Salt and pepper to taste.
Squeeze of lemon juiceoptional
Vegetable oil for frying if you are using that method
Instructions
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.