Inspired by a scene I’d read in the book I’m reading, I wanted to poach some fish in wine and cream. I didn’t have a recipe, and none of the ones I looked at were exactly what I wanted. So I improvised and concocted my own.
I finely chopped two large green onions and some fennel and cooked them over medium high heat in some heated grape seed oil and a dollop of butter. I added Maldon salt and freshly ground black pepper.
After it was just on the edge of being caramelized, I added a sprinkling of flour and stirred for a few minutes to incorporate, and to also allow the raw taste of the flour to cook off. I then deglazed with 350ml of white wine. I used a sauvignon blanc from Chile.
Once reduced, I added 200ml of cream and let it incorporate.
I added pieces of fish to the pan and simmered for about 7 minutes, then transferred the fish into a dish warming in the oven.
Once all the fish was cooked, I added the remainder of the 473ml carton of cream to the pan, grated in some lemon rind and added the leaves of a few sprigs of fresh thyme.
Once the flavours incorporated, I poured the sauce over the fish that had been warming in the oven. I served it over plain steamed jasmine rice.
The consensus was that the dish was a win.