Brook Char À La Nelson

Summary

Ingredients

• 50 g onion (s), diced
• 90 g butter
• 600 g fish fillet (s) (char), ready to cook
• 0.25 liter ¼ white wine, dry
• liter ⅛ fish stock
• 0.25 liter ¼ whipped cream
• 200 g potato (s), small balls from the lass
• salt
• pepper
• Lemon juice

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Instructions

1. Melt the butter in a saucepan on medium heat. Add the diced onions and cook for 3-4 minutes until translucent.
2. Place the fish fillets on top of the onions. Pour in the white wine and fish stock. Bring to a simmer on medium-high heat and cook for 5-7 minutes.
3. Carefully remove the cooked fish and place on a warm plate to keep warm.
4. Add the whipped cream to the remaining liquid in the pan. Simmer on medium heat for 5-7 minutes until the sauce is reduced by about half.
5. While the sauce is reducing, bring a pot of salted water to a boil on high heat. Add the potato balls and cook for 10 minutes until tender.
6. Season the sauce with salt, pepper, and lemon juice to taste.
7. Serve the fish with the sauce spooned over it and the potato balls on the side.