White Fish Dijonnaise
Classic French technique: everything mis en place, White Fish seared to a deep mahogany, deglazed with wine, then braised gently until tender — finished with a knob of butter swirled into the sauce.
Ingredients
- Butter2 tbsp
- Heavy Cream2 tbsp
- Saltto taste
- Garlic4 cloves, minced
- Bell Pepper1, sliced
- Black Peppercorns1 tsp
- White Wine100 ml
- Spring Onions3, cut into batons
- Dijon Mustard3 tbsp
- White Fish500 g
Optional extras
- Tarragonhandful, to finish
Instructions
- 1
Mise en place first: everything chopped, measured and within reach — this dish moves quickly once the pan is hot.
- 2
Heat the butter and oil in a heavy sauté pan and brown the White Fish on all sides without crowding; work in batches if needed.
- 3
Set the White Fish aside and soften Garlic and Black Peppercorns in the same pan, scraping up the fond.
- 4
Deglaze with the wine, letting it bubble and reduce by half, concentrating the flavour.
- 5
Return the White Fish, add just enough stock to come halfway up, cover, and braise gently until tender.
- 6
Finish the sauce with the last knob of butter swirled in off the heat, check for salt, and serve with the pan sauce spooned over.
Chef's tip
Taste and adjust the salt at the end; sauces concentrate as they reduce.
/dish/6224