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white sauce without cream and butter

D

daisycook

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Hi I am looking for a sauce to serve with fish dishes. I ate the sauce in a restaurant in Italy so I believe they do not use butter in the sauce.
Does anybody know a sauce without butter and cream but with oliveoil for fish?
 
I just make a roux with flour and olive oil-I use pomace for this, not extra virgin. I then use 2% milk. Am thinking you wish for a healthier sauce, not lactose free?

If it's for pasta and I want the flavor, I use extra virgin. can add herbs, roasted garlic, etc. Can also cook a bit of minced galic in the olive oil before adding flour.

Or for lactose free-- make the roux, add a bit of fish, or chicken, or vegetable stock, some white wine (I usually use vermouth), a splash of lemon or lime juice, some zest and herbs.


Wishing you a great 2009,
Nan
 
This is a really good sauce for fish.

3 Tablespoons Olive Oil
2 shallots chopped really fine.
1/2 cup white wine.
1-1/2 tablespoon fresh parsley
The juice from 1 lemon.
Salt and white pepper to taste

Saute the shallots in the olive oil, slowly add the wine and reduce to burn off alcohol. Remove from heat and whisk in the other ingredients. Season with the salt or pepper.

You can substitute onions or scallions for the shallots, cilantro for the parsley and lime juice for the lemon for a south of the border type sauce.

I hope this helps for an idea.
 
thank you for answers.
Actually I am not looking for a healthy recipe.
I ate this fish in Eden restaurant Rapallo ( Italy).. It was amazing and I was trying to find a recipe to duplicate it. There were large olives served in the dish as well. I asked the chef and he said italians do not use butter with fish thats why I asked for an olive oil recipe...
Ironic chef I will try your recipe and thanks for answering...
 
Isn't Rapallo an amazing place?
For me that is the cool thing about the dishes all around the Mediterranean, most of the dishes are very healthy because of the ingredients!

Even when I do the traditional white sauces from Italy, I followed the olive oil and milk method. Have friends here from several parts of Italy and they say "hey, not totally authentic, but damn good!".

IC's recipe is also a great all around sauce as is the one, posted in the Chicken Scallopini recipe.

Happy New Year All,
Nan
 
2 to 4 garlic cloves, minced
2 egg yolks
1/2 tsp salt
freshly ground pepper to taste
2 cups olive oil

Place garlic in mixing bowl and add egg yolks, salt and pepper. Beat rapidly with wire whisk or rotary beater.

Gradually add oil, while beating. Add it drop by drop at first and then in a gradually increasing amount as the mixture thickens. Chill.

This is fine as a dip for raw vegetables. It can also be served with steamed fish, fresh cod in particular.
 
Bricco: Baccala in umido alla Livornese

2 lbs. salt cod
1 tbs. raisins, soaked in lukewarm water for ½ hour
1/2 lb. onion, chopped
3 cups olive oil
4 anchovy fillets
1 tbs. pine nuts
1 tbs. capers
1 tbs. fresh parsley
1lb. peeled, seeded chopped tomatoes
1/2 cup pitted black Gaeta olives

The baccala for this dish should be Mediterranean - thick fillets on the bone with skin on. Soften the salt cod by soaking it in fresh water for three days. Change the water at intervals of 6-8 hrs.

Once the baccala is soft and the salt rinsed out of it, cut the fillet into 2 inch chunks. Lightly dust each piece with flour and fry in the olive oil. Use a heavy pot and be sure the oil is very hot. As pieces brown, remove them from the oil, and drain on paper towels. Keep them warm by tenting with aluminum foil.

Saute the onions in a separate skillet with 1 tbs. oil. When tender but not brown, add the anchovies, capers, olives and tomatoes and let the sauce simmer gently for 20 min uncovered over a low heat.

Toss the fried baccala with the sauce, sprinkle the raisins and pine nuts on top, and bake in a casserole dish for one hour @ 375 degrees.

Occasionally baste the top of the cod with its cooking liquids. If it appears dry, add a few tablespoons of hot water.

To serve, add the chopped parsley and drizzle a touch of extra virgin olive oil over the top.
Buon appetito
 
The Ironic Chef said:
This is a really good sauce for fish.

3 Tablespoons Olive Oil
2 shallots chopped really fine.
1/2 cup white wine.
1-1/2 tablespoon fresh parsley
The juice from 1 lemon.
Salt and white pepper to taste
Click to expand...

I tried the sauce of Ironic Chef today and it is the one I am looking for. The one I ate in Rapallo was served with olives in the dish.
I have been looking for a recipe like this since 4 years now! thanks Ironic chef.
Does it have a name?Also which kind of olive oil and wine should I use for this?
 
Hello Daisycook and welcome to our forum!!!

The recipe that IC posted is a great one indeed! I do mine identical except I add chopped green olives and I call mine a "Grecian Style". I use just White Cooking Wine, located in our grocery store by the worstershire sauces and such! Any white wine would do as well.

I hope you will like our forum enough to keep coming back and enjoying all there is here!:)

CCCathy

P.S. If using Cooking Wine you may want to adjust salt in the recipe as the Cooking Wine has alot of salt in it, and you will probably not need as much! Happy New Years!
 
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Use cream cheese instead of cream or butter. it has less fat in it and you can very the sort of cream cheese. (Garlic, herbs, ...)
 
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