Haddock with Brown Butter Wine Sauce
Haddock with browned butter white wine sauce: Flaky haddock pan fried, and served with a browned butter white wine sauce. Amazingly flaky fish, with a gourmet flavor, prepared in 20 minutes or less. This simple but elegant meal is sure to be a hit!
- 1 lb Haddock Fillets 4 fillets
- 1 Lemon juice
- Salt and Pepper
- Dash of Cayenne
- 1/2 cup Flour on a plate
- 1 tbs butter
- 2 tbs oil
- 4 sprigs thyme
For the Brown Butter White Wine Sauce
- 2 TBS Butter
- 3 sprigs of Thyme
- 1/2 c White Wine such as Sauvignon Blanc
- 1/2 c Cream
For the Fillets
Rinse the fish and pat dry
Squeeze the Lemon Juice over the Fillets and then season generously with Salt and Pepper (The salt and pepper are where the seasoning comes from as the sauce is very subtle in flavor, so be generous).
Add a dash of cayenne to each fillet.
Then lightly dredge the fillets in flour.
In a hot pan over med to med-high heat, melt the butter and heat the oil and thyme sprigs.
Once warm/hot, add the fillets.
Cook over med to med high heat for approximately 3-4 minutes on each side or until golden brown.
Preheat oven to 200 F.
Let fish rest in oven on a tray while you make the sauce.
For the Sauce
In the recently vacated fish pan, add 2 TBS Butter and the thyme sprigs.
Over medium heat cook until the butter has just started to turn brown and smells slightly nutty.
Add the wine and increase the heat to med-high.
Let the wine reduce/cook down to half, then add the cream.
Reduce heat to med-low and let cook for about 3 minutes or until cream has started to slightly thicken.
Serve immediately drizzled over the haddock fillets.
Calories: 415kcal | Carbohydrates: 16g | Protein: 21g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 331mg | Potassium: 421mg | Fiber: 1g | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 17.1mg | Calcium: 49mg | Iron: 1.5mg