Fish Fillets In Red Wine Sauce Filets De Poisson Au Vin Rouge Recipes

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FISH FILLETS IN RED WINE SAUCE (FILETS DE POISSON AU VIN ROUGE)



Fish Fillets in Red Wine Sauce (Filets de Poisson Au Vin Rouge) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups Fish Stock with Red Wine (see recipe)
24 scallions or green onions
8 tablespoons butter
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped shallots
4 to 8 skinless, boneless fillets of fish such as flounder, sole, salmon or pompano, about 1 1/2 pounds total weight
1/2 cup dry red wine
1/4 cup water

Steps:

  • Preheat oven to 425 degrees.
  • Cook fish stock down until reduced by half. Set aside.
  • Trim off bottom end of each scallion and pull off and discard any tough or blemished outer leaves. Cut each scallion into 6-inch lengths. Arrange in flat baking dish and add water to barely cover, 2 tablespoons of the butter, salt and pepper. Bring to boil and let cook about 5 minutes. Remove from heat. Set aside.
  • Select heatproof skillet or baking dish large enough to hold fish fillets in one layer. Rub bottom with one tablespoon of butter and sprinkle with shallots. Arrange fillets over shallots and sprinkle with salt and pepper.
  • Pour wine and water over fillets. Dot with 3 tablespoons butter. Bring to boil on top of stove. Place in oven and bake 2 1/2 to 5 minutes, depending on thickness of fillets. Cook only until fish loses raw look throughout.
  • Transfer fillets, 2 at a time, to 4 individual heated serving plates.
  • Pour cooking liquid into saucepan. Add 2 tablespoons of butter and fish stock with red wine. Cook combined sauces down to one cup. Put this through sieve and press to extract as much liquid as possible. There should be about 3/4 cup. Reheat gently.
  • Garnish each serving with 6 individual drained scallions. Spoon sauce around fish but not on top.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 16 grams, Sodium 1157 milligrams, Sugar 2 grams, TransFat 1 gram

FISH STOCK WITH RED WINE (FUMET DE POISSON AU VIN ROUGE)



Fish Stock with Red Wine (Fumet de Poisson Au Vin Rouge) image

Provided by Craig Claiborne

Categories     project, soups and stews

Time 52m

Yield About 1 3/4 cups

Number Of Ingredients 11

2 tablespoons corn, peanut or vegetable oil
1/2 pound fish bones including head but with gills removed
3/4 cup coarsely chopped onion
3/4 cup coarsely chopped carrots
Salt to taste if desired
Freshly ground pepper to taste
4 cups dry red wine
4 cups water
1 bay leaf
6 sprigs fresh parsley
1 sprig fresh thyme or 1/2 teaspoon dried

Steps:

  • Heat oil in casserole and add fish bones, onion and carrots. Sprinkle with salt and pepper and cook, stirring, about 2 minutes.
  • Add wine, water, bay leaf, parsley and thyme. Bring to boil and let simmer, uncovered, about 40 minutes. Strain sauce through fine sieve, pushing solids with wooden spoon to extract as much liquid as possible. Discard solids.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 154 milligrams, Sugar 0 grams, TransFat 0 grams

FISH IN A RED SAUCE



Fish in a Red Sauce image

A typical sephardic recipe served cold at Passover.

Provided by Ben S.

Categories     Seafood     Fish

Time 45m

Yield 6

Number Of Ingredients 13

¼ cup olive oil
¼ cup fresh parsley, minced
8 ounces pimento, chopped
salt and pepper
1 (28 ounce) can tomato puree
3 tomatoes, chopped
2 carrot, sliced
2 strips celery, sliced
2 cloves garlic, minced
water
3 tablespoons fresh lemon juice
6 (3 ounce) fillets cod
1 teaspoon white sugar

Steps:

  • In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
  • Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
  • When the fish is cooked, remove from heat. Let cool and serve cold

Nutrition Facts : Calories 235.6 calories, Carbohydrate 20.2 g, Cholesterol 36.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 18.6 g, SaturatedFat 1.4 g, Sodium 595 mg, Sugar 11 g

FISH IN RED WINE SAUCE



Fish in Red Wine Sauce image

I saw this on Nick Stellino's show and had to make it. Unfortunately I couldn't find the recipe anywhere, and he's really vague on quantities, so I sort of guessed and improvised, and it turned out awesome. quantities are fuzzy, i sort of guessed at what I used.

Provided by anne 2

Categories     European

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons extra virgin olive oil (enough to coat the pan)
6 whole garlic cloves, peeled
1 onion, chopped
3 tablespoons fresh herbs, chopped (parsley and basil are good)
1 pinch red pepper flakes
bacon fat (optional)
1/2 celery rib, roughly chopped
1/2 carrot, roughly chopped
2 bay leaves
2 cups red wine (any wine you want to drink is fine here, as long as you would drink it)
2 cups free-range chicken stock
2 tablespoons butter, softened
2 tablespoons flour
2 tablespoons light olive oil (extra virgin will smoke when heated)
4 salmon fillets, skinned (remove pin bones with pliers, awesome trick I learned from Mr. Stellino. Halibut or chilean sea bass)
1 tablespoon salt
1 pinch paprika
onion powder
garlic powder

Steps:

  • Heat oil in pot over medium heat. Add garlic, onion, red pepper, celery, carrot bay leaves, herbs, and sauté for a few minutes until softened. You can also use bacon fat here -- I didn't.
  • Add red wine; reduce by ½ (this will take about 15-20 minutes, maybe). Add chicken stock; cook 35-40 minutes until "glazed" (in Nick Stellino's words -- I found that it just looked well combined and nice). It will reduce a bit, too.
  • Strain sauce; reduce some more (I found this step unnecessary; it had reduced quite a bit cooking with the stock). Combine butter and flour. In stages, whisk in the butter/flour mixture until sauce is the proper consistency (you want it to be a little thickened -- just imagine it on a plate with salmon. you will probably use all of the mixture). Whisk until butter is melted before adding more. Add just a bit of butter for a sheen, if desired.
  • Heat light olive oil in pan over medium-high heat. Mix salt, paprika, onion and garlic powders. Coat one side of salmon filet with spice mix; place in pan spice side down. Sprinkle other side of fish with spice mix. Cook until seared (maybe 2-3 minutes each side, depending on thickness); salmon will have a wonderful crust. Flip and cook until other side is seared. If you like your salmon more done, you can cook longer, but the absolute worst is to have it overcooked, and it will cook a bit after you remove it from the pan. Seriously, you're not gonna die from some slightly rawish salmon. This whole searing salmon thing is not something I'd done before, and it's a fantastic way to prepare it. The fats and sugars ooze out and combine with the spice rub to make this just perfect crust.
  • To serve, coat plate with red wine sauce; add salmon filet. Add veggies -- Mr. Stellino added steamed, sauteed baby bok choy; I found broccoli works well too with that sauce. Add mashed potatoes if you're into starch. Anything else will absorb too much of the sauce. Serve with glasses of the same wine you used in the sauce.
  • Note: another thing Mr. Stellino did was to chop and fry up some slab bacon (apparently this kind he gets is as expensive as foie gras -- it made me want to eat bacon, and i am a vegetarian except for fish), and sprinkle some on top of the salmon when done. This is not necessary but might add some nice flavor.

Nutrition Facts : Calories 749, Fat 35.2, SaturatedFat 8.2, Cholesterol 184.2, Sodium 2185.7, Carbohydrate 15.5, Fiber 0.9, Sugar 4.3, Protein 67.6

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