Fish fillet stewed in white wine
4 servings
30 minutes
Fish fillet stewed in white wine is a refined dish of European cuisine that embodies elegance and exquisite taste. Historically, white wine has been used as a base for sauces and marinades, enhancing the depth of the fish's aroma and creating a tender texture. In this recipe, the fillet is infused with a bouquet of fragrant pepper and cloves, gaining warm and spicy notes. Butter adds lightness and silkiness, while fresh dill completes the composition with a hint of herbal freshness. The dish is perfect for a candlelit dinner or a cozy family evening, especially when paired with a glass of dry white wine. Served hot with crusty bread or a light side dish to highlight the natural flavor of the fish.
1
Cut the fish fillet into pieces. Place in pots, add salt. Add cloves and allspice. Drizzle with vegetable oil, add dry wine, and simmer covered in the oven.
- Fish fillet: 400 g
- Salt: to taste
- Carnation: 3 pieces
- Black allspice: 5 piece
- Vegetable oil: 50 ml
- Dry white wine: 50 ml
2
Serve sprinkled with finely chopped dill.
- Dill: 1 tablespoon