Chardonnay Cream Sauce
Mmmmmm, this is one of my favourite for fish recipes! I prefer using white flesh fish such as Kingklip and it also goes well with yummy prawns. What is important here is use a very, very, very good quality of Chardonnay wine. I can not emphasize enough on this. It will enhance the flavour tremendously!
With the King klip fish I recommend making a lovely phyllo pastry basket, fill it with delicious mashed potatoes - or creamed potatoes as others may say- add some asparagus if you are so lucky to have it in season and other green vegetables such as baby marrow and something red (just for the colour) and you would be thrilled with your plated fish dish!
With the prawns, I love to use noodles, in particular, egg noodles and lightly fried vegetables medley such as carrots, baby marrows, Brussels sprouts, cherry tomatoes, broccoli and red onion.
In both dishes, my chosen spice is again Robertson's fish spice. Buy the fish spice in the large container, once you start using this fish spice it is goodbye to all the other brands!!
Normal white onions work just as well as shallots, it still gives flavour.
Add the chives while cooking - you will see that it will change in colour - and when you strain it after cooking you will eventually discard it anyway. It gives the flavour. After straining and adding the cream you can later add chopped chives again and add it closer to serving time, just to give that desired look again.
Serves: 4 Prep time: 15 Minutes Cook time: 30 Minutes Ready in: 45 Minutes
Nutrition: Calories 317 Carbs: 2g Protein: 5g Fat: 290g