Ingredients.White wine fish with pecorino
4 servings
900 g fish fillet, e.g. halibut or char
1 teaspoon herb salt, herb butter or similar
2 dl finely grated Pecorino, Manchego or other salty hard cheese
Sauce:
3 tbsp grated shallots
2 dl dry white wine
½ dl fish stock
1 ½ dl whipped cream
1 dl standard milk
1 bay leaf
1 teaspoon chili flakes
1 teaspoon mild paprika powder
3 tbsp wheat flour or ideal flour
1 tablespoon butter
2 tablespoons finely chopped chives
To serve:
Potatoes (mashed, pressed or boiled), lemon in slices or wedges, any cooked vegetables, e.g. black cabbage, kale or cauliflower
1. Set the oven to 225 degrees (fan oven 175). Sprinkle the herb salt on both sides of the fish pieces and spread them in an ovenproof dish. Sprinkle the cheese on top.
2. Place the fish dish in the oven. Let rest for 10 minutes or until fish is cooked through. In the meantime, cook the sauce.
3. Mix the onion, wine, stock, cream, milk, spices and flour in a saucepan and bring to the boil. Stir in the butter – this will make the sauce smooth and silky. Simmer uncovered for about 10 minutes. Stir occasionally with a whisk to prevent it from burning on the bottom. Remove the bay leaf when the sauce is finished cooking.
4. Remove the fish from the oven. Pour the formed small spoonful into the sauce pan. Bring the sauce to the boil briefly and add the chives. Season to taste, pour over the fish and serve.
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