Le Winch Recipe


By Vincent Meuwly, Le Winch Restaurant 


Ingredients :

4 White Snapper Fillets

2 dl. Dry White Wine

3 dl. Whipped Cream

1 gr. Saffran pistils

1 Minced Shallots

1 Minced Garlic Clove

½ tsp of sugar


Sauce Préparation :

- Cook the garlic and shallots in a hot pan with olive oil. 

- Déglacer with the white wine then add the saffron.

- Add the sugar and let it reduce for 2 minutes at medium heat.

- Add the cream and let it reduce for another 5 minutes at medium heat. 

- Salt & Pepper to your taste. 


Fish Fillet Preparation :

-Season the fillets with salt and pepper. Cook them gentry in a hot frying pan with a soup spoon of olive oil. Color the fish on both side (2 min approx), then switch off the stove, cover the frying pan and let it seat for a couple of minutes. 

Serve with your preferred side dish (rice, pasta, salad, steam veggies, roasted veggies, etc.)

Bon Appétit !


Le Winch Restaurant at Boat Lagoon Marina