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Fish in White Wine Sauce

This recipe for fish in white wine sauce is full of lots of flavour, heat and is a great starter. The red tongue fish fillets taste fantastic fried in white wine and served with parmesan gratin.

  • 4 servings


  • 25 g Butter
  • 2 Finely Chopped Shallots (About 50g)
  • 2½ tbsp Wheat Flour
  • 150 ml Dry White Wine
  • 150 ml Whipped Cream
  • tsp Coarse Salt
  • Freshly Ground Pepper
  • 4 Red Tongue Fish Fillet (Approximately 300g)
  • 4 tbsp Grated Parmesan Cheese


  • 100 g Flutes (Danish Baguettes)


Step 1

Melt the butter in a thick-bottomed saucepan and sweat the onions.

Step 2

Sprinkle in the flour and stir well with the onions. Add white wine and cream, gradually, whilst stirring.

Step 3

Cook the sauce well on alow heat. Season with salt and pepper. Fold the red tongue fish fillets together and place them in 4 flat, ovenproof dishes (about 12 cm in diameter).

Step 4

Pour the wine sauce over the fish and sprinkle with cheese. Cook the dish in the middle of the oven for 15 minutes at 225 °.