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Honey-Glazed White Fish Bourguignon
A honey-glazed French bourguignon-style dish featuring white fish fillets, leeks and gruyère in a creme fraiche and white wine sauce. Letting the fish simmer gently rather than at a rolling boil once the sauce comes together keeps the fillets flaky instead of breaking apart.
Ingredients
Instructions
Season the white fish fillets and braise them over medium-high heat until well browned, about 9 minutes.
Add the garlic and leeks, cooking until softened, about 6 minutes.
Stir in the creme fraiche, gruyere and white wine for 4 minutes.
Warm the brioche separately.
Let the fish simmer gently for about 10 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the brioche, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
