So, what’s your favorite sauce that can be thrown together with ingredients likely to be lying around the house that can help make a white-fleshed fish red-wine friendly?
Hopefully the red wine is a light Pinot. Adding bacon or pancetta is a great combo.
Maybe with a good umami based sauce, miso? Shiitake?
A combo of chopped tomatoes and parsley make it more red wine friendly.
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Big +1.
The other suggestions also work.
For the sauce, base on olive oil rather than cream.
Dan Kravitz
Might I ask why? Also, what white fish? Delicate or more robust?
I’m guessing there is a more specific context than the OP reveals.
(Is there a specific wine in mind? How red is red? Rose from Pinot Noir? )
Putanesca type sauce might work. Def want minimal tannin. In the wine, I mean. Fish and tannin not a happy liaison.
No more specific context. Sometimes you’re just in a fish mood and also in a red wine mood.
Might go the mushroom route. I’m rehydrating some chanterelles. I also have some dehydrated green zebra tomatoes that could use a home.
Suggest going SALTY with the fish preparation and or sauce. Gamay or Pinot Noir are reds that I would give a go.
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Seems way too obvious but my first thought was red wine, shallot and butter.
I’ve had many white fish dishes baked with something akin to marinara on top. Also makes me think of romesco as a white fish accompaniment. Enjoy.
Tuna, mushrooms, mushroom dust (blitz dried mushrooms), bit of hoisin, etc, red wine, is great with Pinot Noir but that’s not a white fish.
White fish and mushrooms I’d go more for rich white burgundy.
Love to hear what you come up with and how it turns out.
You could do something like this:
Cook some garlic in a small saucepan in a little butter until the garlic browns. You can do this fast, at medium to medium-high heat, as long as you keep an eye on it so you don’t burn the garlic. Add chopped tomatoes (ideally peeled, but we usually keep the skin and just use an immersible blender at the end), lots of butter, and a good bit of coriander. Cook down, stirring often, until it’s a sauce. Salt to taste and pour over the fish, finishing with chopped parsley if you have it. If you’ve peeled the tomatoes, you’ll want to strain the sauce at the end. It’s delicious. I might even be forgetting an ingredient, but this is an idea you can play with. Chopped nuts work well with it.
Success
Shallots and chanterelles sauteed in butter, deglazed a couple times with leftover wine. Poured on sous vide rockfish with salted Nobu tomatoes and tatsoi on the side.
'08 Patricia Green Eason is a stunner (note on PG thread)
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Ftw ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Prosciutto wrapped cod and crispy potatoes served with pinot or gamay. My wife occasionally will blister some cherry tomatoes to go on top of the fish.
Congrats. You must have some kind of pantry to just throw this together!
My immediate thought was miso, especially with black cod, or similar. Mushrooms would fit right in.
Great pairing for Pinot Noir.
If I’m doing Pinot/Gamay with fish, I like to do the fish in a pan on the charcoal grill. I live on the FL gulf coast, so doing snapper/grouper this way with pinot is something I do quite often.
Sounds great! Thanks for the link; I was wondering about the dried tomatoes. How long do they last in the refrigerator?
I am sure you can’t go wrong with any '08 Patricia Green.
The famous miso black cod is a regular here but it takes 3 days and my Japanese cooking skills are otherwise nonexistent. Still the miso idea is a great one & I’ll have to figure out for next time some kind of sauce that can be thrown together with miso more quickly