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Cornish Wrasse with Spring Onions, Cream and White Wine
Cornish Wrasse with Spring Onions, Cream and White Wine is a traditional English recipe (from Cornwall) for a classic dish of fried ballan wrasse served in a spring onion, white wine and cream sauce. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Wrasse with Spring Onions, Cream and White Wine.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
2
Rating: 
Tags : British RecipesEnglish RecipesCornish Recipes
Wrasse is another one of those under-rated and under-appreciated fish. The ballan wrasse,
Labrus bergylta is a species of marine ray finned fish from the family Labridae, the wrasses. It is found in the eastern Atlantic Ocean, where it inhabits rocky areas.
Ingredients:
1 large wrasse (around 750g)
knob of salted butter
5 spring onions
125ml (1/2 glass) white wine
285ml (1/2 pint) single cream
Salt and cracked black pepper, to taste
Method:
Gut, clean and scale the fish, wash and wipe dry with kitchen paper.
Melt a generous knob of butter in a hot frying pan. When the butter starts to bubble, add the fish, skin-side down, in the pan and fry for around 5 minutes until the skin has turned crispy.
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Add in the chopped spring onions along with the white wine, then turn the fish over so it’s flesh-side down. Cook for 2 minutes then pour in the cream. Bring to a simmer and cook 1 more minute, until the cream thickens.
Serve on a plate and drizzle the remainder of the sauce over the fish.
Season to taste with salt and cracked black pepper then serve.
