Baked trevalla with prosecco sauce

Baked trevalla with prosecco sauce

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

Prosecco and champagne both will make a great sauce for most fish and seafood. They have great flavours and, mixed with a little butter or cream, make for a very quick and satisfying sauce. Always add a little more prosecco at the end of making the sauce to add some freshness and spritz.

Ingredients

Quantity Ingredient
4 150 g blue-eye trevalla fillets, deboned
olive oil, for cooking
salt
250ml prosecco
125ml Fish stock
or Chicken stock
2 thyme
1 garlic clove
2 tbsp unsalted butter, diced
50ml pouring cream
1 tbsp flat-leaf parsley, chopped
1 lemon, juiced

Method

  1. Preheat the oven to 180°C.
  2. Heat a little olive oil in a large ovenproof frying pan. When the oil is smoking hot, season the fish with salt and place it in the pan, skinside down. Remove from the heat immediately, transfer to the oven and cook for 5–8 minutes, or until a toothpick slides into the flesh with little resistance – as the fish rests it will finish cooking. Remove the fish from the pan and set aside; discard the oil from the pan.
  3. Return the pan to high heat and deglaze the pan with threequarters of the prosecco. Add the stock, thyme and garlic and cook on high heat until the liquid has reduced to about ½ cup.
  4. Remove the pan from the heat and add the butter, swirling the pan to incorporate. Add the remaining prosecco to give the sauce some freshness. Add the cream, parsley and lemon juice, season with salt and keep warm (not too hot, or the sauce will separate) until ready to serve.
  5. Place the fish on serving plates with some steamed greens or a salad of your choice and spoon over the prosecco sauce.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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