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