Sautéed Whiting With Lemon Cream Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2shallots, finely minced
- Zest of 1 lemon
- ¾cup dry white wine
- 2cups crème fraîche
- Salt
- black pepper
- 1cup fine bread crumbs
- 4large whiting, cleaned, heads removed, or 6 to 8 smaller ones (2 to 2½ pounds)
- 1cup whole milk
- ½cup extra virgin olive oil, approximately
- 1tablespoon minced chives
Nutritional analysis per serving (4 servings)
895 calories; 56 grams fat; 19 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 6 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 56 grams protein; 1332 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook shallots, lemon zest and wine in a saucepan over high heat until wine has nearly evaporated. Add crème fraîche and cook on medium-high, watching so it does not boil over, until cream has reduced by half. Season with salt and pepper and set aside.
- Step 2
Heat oven to 200 degrees. Season bread crumbs with salt and pepper, and spread on a platter. Place fish in a shallow bowl and pour milk over them.
- Step 3
Heat ¼ cup oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. Turn fish in milk then dip in crumbs, turning to coat all sides, and place in skillet. Repeat until half the fish are in the skillet. Cook, turning gently with tongs, until browned, cooked through and no longer pink at the bone, 10 to 15 minutes. Repeat with remaining fish and oil. (Or use 2 skillets at once.) Transfer whiting to a baking sheet and place in oven to keep warm.
- Step 4
Gently reheat sauce and fold in chives. Serve alongside fish.
Private Notes
Comments
A fantastic recipe, and strange there are only two comments. Loved it! I too used a neutral oil. I served with watercress dressed in lemon juice and EVOO, and souffle potatoes. Brilliant!
This was a sensational recipe. The Creme Fraiche sauce alone was worth it....and so easy. I used Canola Oil rather than Olive Oil to fry the Whiting for a 'cleaner' taste. Would make again and again. Served with Spinach and New Potatoes in butter. Kudos from all the family.