Rossignol White Wine Sauce
Enhance any ordinary white fish dish with a dressing of Rossignol White Wine Sauce for a great accompaniment to any dinner.
250 mL (1 cup) fish stock 25 mL (2 tbsp) ADL butter, softened 25 mL (2 tbsp) all purpose flour 15 mL (1 tbsp) Rossignol Selectionne Blanc Wine 125 mL (½ cup) ADL 36% cream salt and pepper, to taste Bring fish stock to a simmer. Mix the flour with the softened ADL butter to create a paste. Add gradually to the simmering stock using a whisk, stirring continuously until the paste has dissolved and the stock has thickened. Simmer on very low heat for 20 minutes. Add the Rossignol wine and the ADL cream. Season to taste. Set aside to cool. Serve with fish.
Makes 250 mL (1 cup)
Chef Hans Anderegg for Prince Edward Island Association of Exhibitions