Fish in Cream and White Wine

👨‍🍳 Method

To assemble

1. 1
   Pat the fish thoroughly dry with paper towels and sprinkle the salt and black pepper over the top.
2. 2
   Heat the olive oil and the butter in a heavy pan over medium-high heat.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 3
   Lay the fish in the pan in a single layer and fry 3 minutes.

   StoveFrying pan
4. 4
   Flip gently and fry 3 minutes more.

   Stove
5. 5
   Remove the fish and set aside.
6. 6
   In the same skillet, fry the garlic 1 minute.

   Stove
7. 7
   Add the wine and cook 2 minutes, until it reduces.

   Stove
8. 8
   Add the cream and capers and bring to a boil. Turn down the heat and simmer 5 minutes, until the sauce thickens.

   ⚙ SimmeringStove

   💡Cream thickens as its water evaporates: cook at a gentle simmer and stir, because a long, hard boil can make it split.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
9. 9
   Season the sauce with the lemon juice.
10. 10
    Return the fish to the sauce and heat 1 minute. Sprinkle the dill on top and serve with mashed potatoes and bread for scooping up the sauce.