Wine, Butter and Capers Sauce for Fish
Wine, Butter and Capers Sauce for Fish
Rich sauce prepared from shallots cooked with white wine, butter and capers and seasoned with fresh chopped dill. It suits for any kind of fish whatever it is boiled, fried or grilled. Goes good with salmon (see Salmon with Capers and Dill Sauce recipe), cod, tilapia and other fish which you would usually serve with butter sauce of some kind.
If you are trying to get more liquid sauce use more wine or add more shallots otherwise. If you don’t like texture of cooked onions – increase shallots frying time and cook them with wine longer.
Ready sauce can be stored in the fridge, but it should be served warm, just make sure when you reheat it to remove sauce from burner before it starts boiling.
Ingredients:
- 3 cups of dry white wine
- 1 stick of unsalted butter (about 4 oz)
- 2-3 tbs of capers
- 3-4 medium size shallots
- Fresh dill
- Olive oil
- Ground black pepper
- Salt to taste
How to make, step-by-step:
-
Prepare ingredients: shallots I had this time were unusually small, so I’ve doubled amount of them just for this time; usually I use about 4 shallots which are bigger; as to wine, I use white dry chardonnay:
Wine, Butter and Capers Sauce for Fish Photo: Step 1 -
Peel and chop shallots finely:
Wine, Butter and Capers Sauce for Fish: Step 2 -
Using sauce pan is more convenient here, but if you don’t have one get a small skillet. Warm the sauce pan up with 2 tbs of olive oil:
Wine, Butter and Capers Sauce for Fish Recipe: Step 3 -
Fry shallots over medium heat till they become soft and slightly yellow in color (about 12-15 mins):
Wine, Butter and Capers Sauce for Fish Recipe: Step 4 -
Increase heat and add about 3 cups of dry white wine (I use Chardonnay):
Wine, Butter and Capers Sauce for Fish Recipe: Step 5 -
Bring sauce to boil and keep boiling for about 15 mins (about a cup of wine will evaporate till then):
Wine, Butter and Capers Sauce for Fish Recipe: Step 6 -
Reduce heat so sauce stops boiling completely; then start whisking butter in, spoon by spoon, until whole stick is added. Make sure sauce isn’t boiling, but keep it warm, so butter can melt (remove sauce pan from the burner when sauce is close to start bubbling and bring it back to the burner when sauce is too cold to melt butter):
Wine, Butter and Capers Sauce for Fish Recipe: Step 7 -
Drain and rinse capers, chop dill, add both to the sauce and season it with salt and ground black pepper:
Wine, Butter and Capers Sauce for Fish Recipe: Step 8 -
Mix sauce and remove sauce pan from the burner:
Wine, Butter and Capers Sauce for Fish Recipe: Step 9 -
Pour warm wine sauce with butter, capers and dill over boiled or fried or grilled fish:
Wine, Butter and Capers Sauce for Fish Photo: Step 10 - Serve warm:
Wine, Butter and Capers Sauce for Fish Recipe: Step 11
Tips & Advises
- Store cooked sauce in fridge. When warming up, make sure sauce isn’t boiling so it doesn’t lose its taste
View Comments
great recipe but isn't Chardonnay a sweet wine?
I guess there are different kinds of it, at least that is what wikipedia says...
No. Chardonnay can be fruity however not sweet. You wouldn't want a fruity Chardonnay for this so read the tasting notes and find oak or spices. Then with the rest, pour yourself a glass and enjoy.