Print

Fish Duo Crumble with a White Wine Shallot Sauce

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: French recipes

Elegant fish duo with a crispy topping and served with a gentle shallot sauce reduced with white wine.

Ingredients

Scale

For the fish duo and the sauce:

  • 5 oz (150g) skinned salmon fillets
  • 5 oz (150g) cod fillets
  • Salt and pepper
  • 3 medium shallots
  • 1 ½ Tablespoon unsalted butter
  • 1/4 cup (60 ml) dry white wine
  • 1/4 cup (60g) heavy crème fraîche
  • 1 – 1 ½ cup (225 – 340g) fresh spinach

For the crumble topping:

  • 1/3 cup (80g) unsalted butter, at room temperature
  • 2/3 cup (80g) all-purpose flour
  • 3/4 – 1 cup (70 – 90g) oat flakes
  • 1 pinch of salt

Instructions

  1. Preheat the oven at 350°F (180°C).
  2. Rinse the salmon and cod fillets, and carefully wipe with absorbent paper. Season with salt and pepper, then place the fillets into an oven-proof shallow dish and bake for 10-12 minutes. Remove from the oven and cut the fillets into medium-sized pieces.
  3. Peel and finely chop the shallots. Gently melt in a saucepan with butter until they become transparent. Pour the wine and reduce by half. Whisk in the cream, season with salt and pepper, and simmer for 2-3 minutes, stirring constantly until the mixture thickens.
  4. Sort, wash and dry spinach. Add it to the creamy mixture, stir for a few seconds until they become tender, and remove from heat.
  5. For the crumbly topping: rub the butter and flour together with your fingertips until crumbly. Stir in the oat flakes and add a pinch of salt. Transfer to a baking tray lined with parchment paper, and bake for about 10 minutes until slightly golden brown, stirring from time to time to prevent from burning.
  6. Serve on the plates directly, starting with the sauce in the middle of the plate, topping with the fish fillet pieces and the crumbly mixture on top.*

Notes

* Another option consists in using a shallow dish (or 4 individual ramekins), where you first pour the shallot sauce in the bottom, top with the fish fillets (still raw is fine, no need to cook them before), and sprinkle the crumbly mixture evenly on top. Bake in the oven for about 15 minutes until golden brown on top, and serve.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/fish-duo-crumble-with-a-white-wine-shallot-sauce/