Poached devil fish and a beurre blanc with capers

Servings 4 persons


  • 4 devil fish wings
  • 3 dl fish stock
  • pepper
  • salt
  • 2 sprigs thyme
  • 2 dl white wine
  • 2 dl white wine vinegar
  • 2 dl water
  • 1 shallot
  • 1 sprigs thyme
  • 1 bay leaf
  • 1 dash cream
  • 60 g apple capers
  • 150 g butter


poached devil fish

  • Heat the fish fumet.
  • Preheat the oven to 180°C.
  • Season the fish on both sides with salt and pepper. Place the wings in the baking dish.
  • Pour over the fish fumet. Add a few sprigs of thyme. Spread a few knobs of butter over the fish.
  • Cover the baking dish with aluminum foil and poach the fish in the preheated oven for about 20 minutes. Check if the fish is ready by poking it.

beurre blanc

  • In a saucepan, bring the white wine, white wine vinegar and water to the boil for the 'reduction'.
  • Peel the shallot and cut into half rings. Add the shallot to the liquid and season with salt, pepper, a sprig of thyme and a bay leaf. Let it boil down.
  • Strain the reduction and put it back on the fire. Let it boil down further. Add a splash of cream.
  • Remove the stems and finely chop the capers.
  • Cut the cold butter into cubes and stir with a whisk through the reduction until it becomes a nice, lightly bound sauce. Season with salt and pepper. Add the chopped capers.
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