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6 (6-ounce) salmon fillets
1/2 cup Gefen Cornstarch
1 tablespoon plus 1 teaspoon lemon pepper, divided
2 tablespoons canola oil
2 tablespoons butter
2 tablespoons flour
1 and 1/2 cups Baron Herzog Chenin Blanc or other white wine
1 fresh lemon, juiced
kosher salt, to taste
small handful fresh parsley, finely chopped
Herzog Special Reserve Edna Valley Albarino
In a small bowl, mix together cornstarch and one tablespoon lemon pepper.
Coat fish in the cornstarch mixture. Set aside.
In a large saucepan, heat oil over medium-high heat; working in batches if necessary, add fish. Cook for three minutes on each side, until lightly browned. Place the fish into an ovenproof dish; set aside.
Preheat oven to 350 degrees Fahrenheit.
Prepare the sauce: Over moderate heat, in the same saucepan, melt butter; then add flour to make a roux, stirring constantly until it thickens. The sauce will get thicker as it gets closer to boiling point.
Add white wine and lemon juice; add 1 teaspoon lemon pepper and salt to taste.
Stir constantly until the sauce thickens; stir in the fresh parsley.
Pour sauce over fish; bake for 20 minutes, uncovered.
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Delicious!