You Need: (Serves 4)
- 4 medium size dory fillets (approx 175g each), trimmed (or snapper/sea perch/trout/barramundi)
- 2 tablespoons finely chopped shallots
- 150ml riesling
- 125ml fish stock
- 2 tablespoons chopped lemon thyme leaves
- a pinch of sugar
- 200g unsalted butter, cubed and chilled
- salt and pepper
- salmon roe to serve
Place the shallots, riesling, fish stock, lemon thyme and sugar in a large frying pan over medium heat. Cover and simmer for 5 minutes. Add the dory fillets, cover and simmer gently for 8 minutes, or until just cooked. Remove the fillets, cover and keep warm until ready to serve.
Slowly bring the liquid to the boil and cook until reduced to a thick consistency. Strain through a fine-meshed sieve into a small saucepan and place over low heat. Whisk in the butter, a little at a time, until the sauce is smooth. Season with salt and pepper.
To serve, place the fillets on serving plates, spoon over a little of the sauce and top with a dollop of salmon roe.