Lighter White Wine-Shallot Sauce with Lemon and Capers
By America's Test KitchenPublished on October 14, 2011
Yield
Serves 4 (Makes about 3/4 cup)
Ingredients
Before You Begin
This sauce is a healthier version of the classic sauce for sautéed fish, which is usually based on butter. This recipe was published in our cookbook The Best Light Recipe.
Instructions
- Combine the oil and shallots in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until softened, about 4 minutes. Add the wine, increase the heat to medium-high, and simmer until the pan is almost dry, about 2 minutes. Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3 to 5 minutes.
- Off the heat, whisk in the cream cheese, capers, parsley, and lemon juice. Season with salt and pepper to taste. Cover to keep warm and set aside while cooking the fish. Spoon 1/2 cup of the sauce over the fish and serve, passing the remaining sauce separately.
Yield
Serves 4 (Makes about 3/4 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking process specified in most sautéed fish filet recipes, making the sauce first and keeping it warm in a separate saucepan while cooking the fish.
Before You Begin
This sauce is a healthier version of the classic sauce for sautéed fish, which is usually based on butter. This recipe was published in our cookbook The Best Light Recipe.
Instructions
- Combine the oil and shallots in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until softened, about 4 minutes. Add the wine, increase the heat to medium-high, and simmer until the pan is almost dry, about 2 minutes. Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3 to 5 minutes.
- Off the heat, whisk in the cream cheese, capers, parsley, and lemon juice. Season with salt and pepper to taste. Cover to keep warm and set aside while cooking the fish. Spoon 1/2 cup of the sauce over the fish and serve, passing the remaining sauce separately.
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