As they say - "A fish should swim three times: in water, in sauce and in wine".
The Shirazine Rosé Sole
500 gms Fish fillets, use any firm, white fish, I used sole, 1" thick fillets, about 4x4 in size.
50 gms Butter
2-3 tbsp Flour
1 small Red Onion, thinly sliced
4-6 Garlic cloves, smashed and minced
1 tbsp Capers
200 ml Jacob's Creek Sparkling Rosé
100 ml Fresh Cream
Salt & Pepper
Fresh Parsley to garnish
Slice of Lemon for garnish
Heat 2 tbsp of the butter in a large pan, don't let it burn or brown. Best is to heat the pan, remove from the fire, let the butter melt and then put it back over the flame. Rest the washed and dried fillets on the butter, let it sizzle for a few seconds, then pour in the sparkling wine, it will froth a bit. Turn down the flame to low and let the fish poach for 2-3 minutes on each side. Remove the fish from the poaching liquid and rest in a baking or serving dish, covered so the fillets don't dry out. Reserve the poaching liquid. In a separate pan, melt the remaining butter, add the flour and saute for 2-3 minutes or till the raw aroma of flour goes away. Remove from heat and add the poaching liquid, use a wire whisk to blend it all into a thick sauce, as it come's together, pour in the cream. You may need to put it back on the fire to thicken but usually not, season with salt and pepper. Pour over the poached fish, garnish with capers and fresh parsley.
Serve hot with a crusty baguette or a side of steamed rice.