Riesling – dry, Qualitätswein

Ingredients

• 600 gAtlantic wolffish fillet
• 2 piecesshallots
• 40 gbutter
• 250 mlfish stock
• 100 mldry white wine
• 200 mlheavy cream
• 1 tbsplemon juice
• 0,5 bunchfresh dill
• 1 tbspflour
• 1 pinchsalt
• 1 pinchwhite pepper

Preparation

1. 1Rinse the wolffish fillets under cold water, pat dry, cut into even portions, and season lightly with salt.
2. 2Finely dice the shallots and sauté them in a saucepan with half the butter until translucent, being careful not to let them brown.
3. 3Deglaze with the white wine and reduce by half over medium heat.
4. 4Add the fish stock, bring to a boil, then reduce heat to the lowest setting.
5. 5Carefully place the fish pieces into the broth, cover with a lid, and poach gently for 8 to 10 minutes until cooked through.
6. 6Using a slotted spoon, carefully remove the fish and keep warm, covered, in a low-temperature oven.
7. 7Reduce the remaining liquid in the pan by one-third. Meanwhile, knead the remaining butter and flour together to form a smooth paste (beurre manié).
8. 8Whisk the butter-flour paste into the broth in small bits, add the cream, and bring to a brief boil until the sauce thickens slightly.
9. 9Season the sauce to taste with lemon juice, salt, and white pepper. Finely chop the dill and stir it into the sauce.
10. 10Arrange the wolffish on plates, coat generously with the cream sauce, and serve immediately.