Fish fillets in white wine and cream – and – cheese sauce

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

This dish was made from leftovers. I had some excess cream-and-cheese sauce from the two trays of baked macaroni that I cooked for my daughter Sam’s best friend’s birthday party and for their class Christmas party last weekend. I kept the sauce in an airtight container in the fridge. I had forgotten all about it had Sam not rummaged through the contents of the fridge last night.

The fish, on the other hand, was the third of three fish fillets that my husband bought recently. I used two to cook fish fillets with sweet and sour sauce for last night’s dinner. The third fillet was today’s lunch — this fish fillet with white wine and cream sauce.

fish fillets in white wine and cream sauce

Most Filipinos feel intimidated when wine is listed as an ingredient in a dish. Don’t be. It’s just another ingredient in a bottle. Think of it as just another thing with which to flavor your dish — just like patis, soy sauce or vinegar. It’s more expensive than any of those three, I grant you that, but a bottle of good wine will last for quite some time.

Cooking with wine is really great. I was thinking that, in case we have unexpected guests over the holidays, I can just stock up on fish fillets and pre-cook a couple of cups of cream-and-cheese sauce, and I can whip up a quick lunch or dinner with them.

This dish is good for 2-3 persons.

Ingredients :

300 grams of fish fillet (any white, firm, fleshy fish)
1 c. of cream-and-cheese sauce (recipe)
1 c. of semi-sweet table wine
salt
pepper
chopped parsley for garnish

Cooking procedure :

Cut the fish into pieces, about two inches square and about half an inch thick. Season lightly with salt and pepper. Arrange in a single layer in a shallow cooking pan. Pour in the white wine and poach until cooked, turning the fish over for even cooking. This shouldn’t take more than five minutes as you really do not want to overcook your fish.

Pour in the cream-and-cheese sauce and stir carefully so as not to break up the fish. Simmer gently for about two minutes. Sprinkle with some chopped parsley and transfer to a serving platter.

That’s it! Done! :) Wonderful lunch, it was.

December 21, 2006  Print This Post   
Tagged:
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Chicken sinigangChicken sinigang
Chicken and asparagus fried riceChicken and asparagus fried rice
Sweet and spicy talakitok in a flashSweet and spicy talakitok in a flash
Bistek : Filipino Beef SteakBistek : Filipino Beef Steak
Waldorf saladWaldorf salad

Conversations