Haddock Fillets in White Wine
Elevate your seafood dining experience with this elegant recipe for Haddock Fillets in White Wine. Featuring tender haddock gently poached in a flavorful blend of dry white wine, fish stock, and aromatics like shallots and garlic, this dish is a showcase of delicate, sophisticated flavors. A luxurious finishing touch comes from a creamy butter sauce infused with fresh parsley, dill, and a hint of lemon, perfectly complementing the light, flaky fish. Quick and easy to prepare in just 35 minutes, this recipe is ideal for both weeknight dinners and special occasions. Serve with steamed vegetables, fluffy potatoes, or aromatic rice to complete this irresistible seafood entrée. Perfectly balanced and brimming with fresh ingredients, this dish is a dream for seafood lovers searching for an easy yet refined recipe.
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Recipe Information
Ingredients
- 4 haddock fillets
- 250 ml dry white wine
- 2 tablespoons unsalted butter
- 2 shallots
- 2 garlic cloves
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill
- 250 ml fish stock or water
- 100 ml heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Peel and finely chop the shallots and garlic.
Heat olive oil in a large, shallow saucepan over medium heat. Add the shallots and garlic, sautéing until softened, about 2-3 minutes.
Add the white wine and fish stock or water to the saucepan. Bring to a gentle simmer.
Season the haddock fillets with salt and black pepper. Carefully place them into the pan with the liquid, ensuring they are partially submerged.
Cover the pan with a lid and poach the fish gently for 8-10 minutes, or until the haddock is cooked through and flakes easily with a fork.
While the fish cooks, melt the butter in a small saucepan on the side. Stir in the cream, lemon juice, chopped parsley, and dill, and allow the sauce to warm through on low heat for 2-3 minutes.
Once the haddock is cooked, carefully remove the fillets from the poaching liquid and place them on a serving platter. Keep them warm while you finish the sauce.
Ladle 3-4 tablespoons of the poaching liquid into the cream sauce for added flavor. Stir well and taste, adjusting seasoning with more salt or lemon juice if needed.
Pour the warm cream sauce over the haddock fillets. Garnish with an additional sprinkle of fresh parsley and serve immediately with your favorite side dish, such as steamed vegetables, potatoes, or rice.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 3121 mg | 136% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 9.5 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1791 mg | 38% | |
*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.
