Classic Pan Sauce for Fish
A classic French-style pan sauce for sautéed or pan-fried fish is prepared from an enriched roux.
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Instructions
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After cooking fish, add 2 tablespoons of oil or butter to the pan, scraping up any browned bits.
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Reduce heat to medium-low, add flour, and stir constantly until the roux is light brown.
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Stir in the wine, scraping any remaining browned bits from the pan.
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Add stock, mix well, and bring to a boil over high heat.
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Reduce sauce by half, then season with salt to taste.
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Cook until the sauce coats a spoon, then serve immediately.
Nutritional Info (per serving)
Calories:
99 kcal
Carbohydrate:
4 g
Cholesterol:
16 mg
Fiber:
0 g
Protein:
2 g
Saturated Fat:
4 g
Sodium:
283 mg
Sugar:
0 g
Fat:
6 g
Unsaturated Fat:
0 g