After last week’s wine tasting, my household was left with an abundance of quarter-filled wine bottles and nobody to drink them. My first attempt at using leftover wine yielded a delicious couscous salad, but I still had more wine to use.
I decided to stretch my culinary muscles and use an ingredient that I had never really used before: fish. While I’ve used tuna before and made sushi, I’ve never cooked raw fish before. I decided that I would poach my salmon in some of the leftover wine alongside some fresh dill. To accompany the fish, I decided that a nice dill sauce would work well. Coincidentally, the dill sauce recipe I ended up using also called for leftover wine; a perfect way to use up the last of my collection of open wine bottles.
Poaching fish went a lot smoother than I was expecting and I am certain I will do it again. I hadn’t realized how quickly poaching could cooked the fish. Definitely a great meal if you are in a rush.
Poached Fish in White Wine
- 1 pound Salmon fillet – Skin On
- 1/2 cup white wine
- 1/2 cup water
- 5 slices of onion
- 4/5 sprigs of of fresh dill
- Ground pepper
- Combine water, wine, onion and dill in a frying pan.
- Heat over medium until it begins to boil
- Place fillets skin side down and cover
- Cook for 5 minutes until opaque
- Serve with fresh ground pepper
Creamy Dill Sauce
- 2 T Butter
- 1/2 Cup White Wine
- 3 T Fresh Dill, chopped,
- 1 cup sour cream
- 1 t dry mustard
- Salt and Pepper
- In a sauce pan, melt butter over low heat
- Add wine and half of the dill
- Raise heat to medium and boil liquid until reduced to a 1/4 cup of liquid
- Reduce heat and add sour cream and mustard
- Season with salt and pepper and add remain dill
- Serve over fish and enjoy