White Wine Sauce

I had one more piece of fish to eat, this time a Hake. I was excited, haven't actually used Hake in my own cooking. I decided to change up how I normally cook my fish (broil) and instead simmer it in a pan and then use the yummy leftover sauce/oil to make a white wine sauce.

WHITE WINE SAUCE

Ingredients:
1 shallot, chopped
a little butter, or in my case, earth balance butter!
1/4 c white wine (I used my pouilly fuisse)
1 T sour cream
salt
pepper
tarragon (I could see sage being good too) - normally fresh, but in my case, dried!
1/2 - 3/4 tsp Honey

After cooking the fish (salted and pepperized) with olive oil, white wine, rosemary, and a dash of peach chardonnay vinegar, I removed the fish. To the pan, keep what is there, add butter (very little) shallots and cook until soft. Then add white wine and sour cream, stir. Add seasonings and honey. Reduce until thickened to desired consistency. Taste and reseason as needed.

Time to prep (not including the fish): under 5 min
Servings: 2


And, of course, you guessed it! Cauliflower puree for a side vegetable. I perhaps shouldn't have been quite as ambitious and should have considered halving my recipe the first time around. Good thing it tastes good reheated in a microwave! :) I almost also thought about pureeing some broccoli and adding that to the cauliflower to give a different color (and taste) that would compliment the fish and white wine sauce. But nah, too much work. I have work to do tonight!

The meal itself was... well, let me try to explain. I added a bit too much peach chardonnay vinegar with the fish which in of itself, for the fish, just made it yummier. However, that did affect the sauce. When I initially wrote the recipe, it didn't have the honey portion. But after tasting the sauce, it was a bit too tangy and needed something else. Honey! I added just a bit, but boy did it make the difference. Don't get me wrong, the sauce was still a little tangy at the end, but on top of the fish? And with the cauliflower? It was actually kinda nice! Next time, a little less peach chardonnay vinegar and/or using cream instead o the sour cream and it will all be perfect!