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Fish in Garlic and Wine Sauce
A great sauce for fish and seafood
Ingredients
| 1 1/2 kg | halibut or turbot |
| 150 ml | white wine |
| 8 clove(s) | garlic, peeled |
| 2 medium | eggs, yolks only |
| 3/4 tsp | salt |
| 300 ml | olive oil |
| handful | fresh parsley, chopped |
| cooking liquor |
Method
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Poach the fish in about 150 ml of white wine - cover and simmer until the fish is cooked through. Strain the liqour and keep the fish warm.
Crush the garlic cloves and mix to a paste with the salt until really smooth.
In another bowl mix together the egg yolks and white wine and whisk together well. Add the garlic paste and mix well.
Gradually incorporate the oil until you get a nice thick mayonnaise type sauce.
Add the cooking liquor and parsley, mix, and pour over the cooked fish.
Crush the garlic cloves and mix to a paste with the salt until really smooth.
In another bowl mix together the egg yolks and white wine and whisk together well. Add the garlic paste and mix well.
Gradually incorporate the oil until you get a nice thick mayonnaise type sauce.
Add the cooking liquor and parsley, mix, and pour over the cooked fish.
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Comments by other users
What main dish would you put this with?
300ML OF OIL??????
300 ml of oil is not that much as you add the oil gradually and also add the cooking liquor. You may use less of course if you prefer.
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.jpg "A Seasonal Favourite!")
PAppleton
01/01/2011 16:26 o'clock