Fish Steaks with Creamy Onion Sauce
Ingredients
- Ingredients
- 4 Fish sticks (such as cod, sea bass; à 200 g)
- 1 organic lemon
- salt
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp allspice
- 1 handful parsley
- 500 milliliters fish stock
- 4 onions
- 1 garlic clove
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters dry white wine
- 150 milliliters Whipped cream
- freshly ground peppers
Preparation steps
Rinse fish and pat dry. Cut lemon in half and then cut first half into slices. Squeeze juice from second half. Drizzle fish with lemon juice and season with salt. Place lemon slices with bay leaf, peppercorn and allspice in a large pot. Rinse parsley, shake dry and finely chop leaves. Place stems in pot and pour in a little fish stock. Simmer gently for 15 minutes.
Meanwhile, peel onions and cut into thin rings. Peel garlic and dice finely. Preheat oven to 80°C (approximately 175°F).
Place fish in stock mixture, which should measure at about 80°C (approximately 175°F). Poach for about 6 minutes. Remove and keep warm in oven wrapped in aluminum foil.
Melt butter in another saucepan and saute onions and garlic until translucent. Cook for about 5 minutes and then sprinkle with flour. Add wine while stirring. Pour in 100 ml (approximately 1/2 cup) fish stock. Add cream and let simmer for about 5 minutes until slightly creamy. Season with salt and pepper and arrange fish on top of sauce. Season with pepper and serve sprinkled with parsley.
