In this step-by-step cooking demonstration, learn why one simple pantry swap, using dry White Vermouth instead of white wine will transform every single fish dish and sauces you make at home.
Follow along with this Escoffier-inspired French technique demonstration as we prepare delicate white fish fillets with fresh button mushrooms, braised in mushroom essence, fish stock, white vermouth and a splash of cream, all baked in a single dish in under 12 minutes!
You will see how dry white vermouth adds a smooth, aromatic, depth of flavor without the harsh acidity of white wine. Whether you are poaching, shallow-poaching, or making quick pan sauces for salmon, sole, or flounder, white vermouth delivers consistent restaurant-quality results every time.
CHAPTERS
0:00 – Why You Should Cook Fish with Dry White Vermouth
1:04 – Vermouth vs. White Wine: Quality, Shelf Life & Flavor
2:45 – Choosing the Right Fish (Sole, Flounder, Turbot, Orange Roughy)
3:36 – Escoffier Technique: How to Make Mushroom Essence
5:35 – Assembling the One-Pot Braised Fish & Sauce
9:58 – Oven Temperature & Baking Time (230°C / 450°F)
11:50 – Tasting Test & Final Verdict
🛒 INGREDIENTS LIST
Mushroom Essence & Mushrooms:
1 cup White button mushrooms (quartered)
Water (just enough to cover)
1 tsp Fresh lemon juice
1 tbsp Unsalted butter
Pinch of salt and black pepper
Fish & Braising Sauce Base:
1–2 White fish fillets (Dover Sole, Flounder, cod Turbot, or Orange Roughy)
1 tbsp Shallot (finely minced)
1 tbsp Butter (for greasing the baking dish)
1–2 tbsp Dry White Vermouth
1–2 tbsp Fish stock (Fumet)
1–2 tbsp Reserved mushroom essence
1–2 tbsp Heavy cream
Pinch of breadcrumbs (optional, for texture)
Salt and black pepper to taste
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12 Comments
Have you tried cooking fish with dry white vermouth?
My latest fish course coming soon: https://www.thefrenchcookingacademy.com/five-ways-to-cook-fish-at-home
About two hours ago, before this video popped up, I was making an arroz con pollo (not very French, I know) that called for a half-cup of white wine. I didn't want to open a bottle just to wet some rice, so I reached for the open bottle of dry vermouth. It worked quite well. Fast forward two hours and the youtube algorithm called up your video endorsing that same substitution. The substitution works in more recipes than fish. ( I did make French butter cookies — sablé — immediately afterwards, so there was French cooking happening in my kitchen today.)
In Finland, we often cook our fish in a vermouth based alcohol called Gambina.
Dry vermouth: great in martinis, and bolognese sauce
always have Noilly Prat on hand
The herbal quality of vermouth probably works very well with white fish. I think your sauce would have come out better if you would have cooked off some of the moisture from the mushrooms before building that component. Their water content is quite high and when heat is applied the cells release it freely. Combined with the water from the fish flesh it created a thinner sauce than I think you'd be aiming for.
Thank you so much for bringing Escoffier style cooking to my kitchen. Even though I cook only for two, my wife thanks you too.
Vermouth is my secret weapon! There is always a bottle at the ready in my kitchen, a staple. I often use a splash to deglaze chicken, too, not just limited to fish. It reinforces the herbaceous qualities of the pan sauce in an unobtrusive way. Great video!
Can this be done with a fish like trout?
Can I use a vermouth to make a beurre blanc?
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