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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 50°C/120°F. Place rack over a tray.
Step 2
Season fish: Sprinkle fish with salt and pepper.
Step 3
Cook fish: Heat oil in a large non stick skillet over medium high heat. Cook fish in two batches until golden, 2 minutes on each side, or until the internal temperature is 55°C/131°F. (Note 4)
Step 4
Keep warm: Place fish on rack, and place in the oven to keep warm.
Step 5
Discard oil: Tip out excess oil from the skillet but don't wipe clean.
Step 6
Reduce wine: Add eschalot, white wine, lemon juice, vinegar, salt, pepper, sugar to the pan. Bring to simmer (still on medium high) and reduce by half (~3 minutes).
Step 7
Simmer cream: Add cream, simmer for 2 minutes.
Step 8
Finish with COLD butter: Turn heat to low and add cold butter one cube at a time while mixing with wooden spoon. Once all the butter is incorporated, the sauce should be thickened, satiny and beautifully glossy.
Step 9
Optional strain: Strain the sauce through a sieve (discard eschalot), then pour it back into the pan.
Step 10
Fish in sauce: Place fish back into the pan in the sauce. Spoon some sauce over the fish, leave for 30 seconds.
Step 11
Serve: Transfer fish onto serving plates. Spoon sauce over each fish, sprinkled with parsley if desired. Pictured with a side of pea puree (great colour splash!).