Lake whitefish in white wine sauce
- 2 lb lake whitefish
- spring onion
- ½ lemon
- 1 cup dry white wine
- 3 ½ oz butter
- 1 handful parsley
Filet 2.2 lb of lake whitefish of medium size. Separately, using heads and fish bones, two glasses of water and a little garlic and parsley, make a cooking stock.
Stir fry a finely chopped onion in butter, place the fillets over the onion and covered with the cooking stock passed through a sieve, lemon juice and dry white wine. Season with salt and cook the fish over very low heat.
5 minutes of cooking are enough. Remove the fillets, being careful not to break them, keep them warm and allow the cooking liquid to reduce over high heat.
Mix the remaining fresh butter with a small handful of chopped parsley and pour it over the fillets, then serve.