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

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   
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