Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Emeril's Fish Store

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 6 Reviews
Total Time:
50 min
Prep
20 min
Cook
30 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 1/2 cup dry white wine
  • 1 3/4 cups heavy cream
  • 1/3 cup whole basil leaves
  • Salt and freshly ground black pepper
  • 4 (6-ounce) skinless sablefish (black cod) fillets
  • 1 1/2 cups peeled, seeded, and diced tomatoes
  • 1/4 cup chiffonade basil, plus extra for garnish

Directions

Preheat oven to 350 degrees F.

In a medium saucepan, melt the butter over medium-high heat. Add the flour and stir continuously, until the mixture is smooth and forms a ball. Add the shallots and garlic, and cook, stirring constantly for 1 minute, or until the vegetables are softened. Add the wine and the cream and whisk until the mixture is smooth and slightly thickened. Remove the sauce from the heat and add the basil leaves.

Season the fillets with salt and freshly ground pepper and place them in a lightly greased 9 by 13-inch pan. Pour the basil sauce over the fish and sprinkle with diced tomatoes. Cover the pan with aluminum foil and bake about 15 minutes or until fillets are cooked through and flake easily.

Remove the fillets from the sauce to a plate, and cover to keep warm. Remove and discard the basil leaves from the cream sauce and pour the cream and tomatoes into a small saucepan. Bring the cream sauce to a boil over medium-high heat and reduce for 5 minutes, or until the sauce is slightly thickened. Adjust the seasonings with salt and freshly ground black pepper. Add 1/4 cup of chiffonade basil and remove the sauce from the heat.

Place the fillets on individual plates and top immediately with the basil sauce and tomatoes. Garnish with fresh chiffonade of basil if desired.

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Newest Ratings and Reviews

Read all 6 reviews

  • on December 21, 2010

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    Delicious dish! I used steelhead trout instead of cod, & it worked perfectly. Cooked it for 20 minutes at 350 in the sauce & then put the fresh diced tomatoes on top before serving alongside some sweetcorn. Lovely sauce with lots of flavor.

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  • on February 18, 2008

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    Absolutely delicious. Have also made the sauce separately and served w/ fresh pasta, seared scallops, shrimp and lobster. This sauce is so good I wanted to lick the pan! I've also used champagne instead of white wine, and that was incredible!

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  • on June 19, 2007

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    This sauce is great to serve with grilled salmon. It is light so it doesn't mask the flavor of the fish and colorful, so makes the presentation beautiful. I place it under the fish so the grill marks show.

    people found this review Helpful.
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