fish sauce

[nextqueen]

what am I doing wrong? when i cook salmon in a dish in the oven, i pour in white wine then some cream and a little butter. immediately the liquid curdles. i tried to salvage it once cooked with some cornflour but one could still see it was split, please help!

[crisgal]

i would poach the salmon first (or cook in the oven as you do) but i wouldn't put cream in at the start.
i would then drain the fish and use the liquor to make my sauce - thicken with cornflour if you like, and then, just before serving, i would add the cream and heat through gently.

[ummmm]

Are you using double cream?

[nextqueen]

single cream. what about the white wine?

[ummmm]

You need to use double cream.

[nextqueen]

so does the double cream stop it curdling if i put wine in it too?

[ummmm]

Yes....

Personally I would cook the salmon in foil with the wine and butter. When the salmon is cooked tip the juices in a pan, bring to the boil and add the cream.

Double cream doesn't curdle like single.

[nextqueen]

but what about the wine?

[LoftyLottie]

As others have said the cream should be added just before serving and just gently heated through. Ummm's suggestion is good. The cream then won't curdle and the wine will be fine. The wine should have reduced in the cooking.

Try creme fraiche or even low fat creme fraiche in cooking instead of double cream. I think it has a much better taste in savoury dishes than normal double crream.

[crisgal]

i use elmlea double cream alternative - it has a little less fat and it has NEVER EVER curdled on me!