Eine Schone Melousine
Elevate your seafood dining experience with "Eine Schone Melousine," a classic French-inspired dish that brings elegance and simplicity to your table. This recipe features tender fish fillets like cod, sole, or haddock, delicately poached in a fragrant mixture of dry white wine, fish stock, and shallots. The dish is finished with a luxurious butter and cream sauce, infused with fresh parsley, dill, and a bright hint of lemon juice for a perfectly balanced flavor profile. Ready in just 40 minutes, this exquisite dish is ideal for impressing guests or indulging in a restaurant-quality meal at home. Serve with steamed vegetables, buttery potatoes, or crusty bread to soak up the velvety sauce. Keywords: poached fish recipe, creamy fish sauce, classic French seafood, easy elegant dinner.
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Recipe Information
Ingredients
- 4 pieces (about 160g each) fish fillets (cod, sole, or haddock)
- 250 ml dry white wine
- 250 ml fish stock
- 2 small, finely chopped shallots
- 60 g unsalted butter
- 100 ml heavy cream
- 2 tablespoons, finely chopped fresh parsley
- 2 tablespoons, finely chopped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) white pepper
Instructions
Prepare the fish by gently rinsing the fillets under cold water and patting them dry with a paper towel. Lightly season both sides with salt and white pepper.
In a large, shallow sauté pan, combine the white wine, fish stock, and chopped shallots. Bring the liquid to a gentle simmer over medium heat.
Carefully place the fish fillets into the simmering liquid in a single layer. The liquid should just cover the fillets; if not, add a little more stock or water.
Poach the fish for 6–8 minutes, or until they are opaque and flake easily with a fork. Use a slotted spatula to transfer the fillets to a warm plate, cover with foil to keep warm, and set aside.
Increase the heat under the pan to high and reduce the poaching liquid by half, stirring occasionally to intensify the flavors. This should take about 5–7 minutes.
Lower the heat to medium, then whisk in the butter, one tablespoon at a time, to create a glossy sauce.
Stir in the heavy cream, parsley, dill, and lemon juice. Adjust seasoning with additional salt and white pepper if needed. Simmer the sauce for another 2–3 minutes to allow the flavors to meld.
Serve the poached fish fillets on individual plates or a serving platter, generously spooning the sauce over the top.
Garnish with additional parsley or dill if desired. Pair with steamed vegetables, buttered baby potatoes, or crusty bread for a full meal.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.5 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 32.0 mcg | 160% | |
| Calcium | 221 mg | 17% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2477 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
