Fish with cream sauce

New month = new recipes to discover.

Today's recipe is for fish in cream sauce.

Our Marsanne AOC Valais is a powerful, complex white wine that goes very well with land and/or sea dishes, as in today's recipe. This wine smells of white peaches, raspberries and vanilla and has been matured for several months on its lees in barrels.

Here's the recipe to accompany your bottle of Marsanne:

Ingredients (serves 4) :
- 4 slices of fish
- 25 cl white wine
- 1 pinch curry powder
- 1 pinch chives
- 3 tbsp. olive oil
- 3 white onions
- 20 cl single cream
- 1 pinch cayenne pepper
- 20 g butter
- salt and pepper
- A bottle of Marsanne

Recipe:
Preheat the oven to 200°C.

Peel and chop 3 white onions. Sweat the chopped onions in a frying pan with 3 tbsp. olive oil. Once the onions are golden brown, cover the base of an oven dish (greased with 20g of butter) with the mince.

Rinse the fish fillets under cold running water and pat dry with kitchen roll. Make sure there are no bones left - if there are, remove them with tweezers! Season the fish slices with salt and pepper, then arrange them next to each other on the bed of onions.

Prepare the cream sauce. Heat the cream in a saucepan over a low heat, add the dry white wine, a pinch of cayenne pepper and the curry powder. Heat until the cream thickens, then remove from the heat.

Pour the cream over the fish fillets and place in the oven for 20 minutes.

Remove the dish from the oven and sprinkle with a little chopped chives.

Source: web