Summary

Ingredients

• 2 shallot (s)
• 175 ml white wine
• 50 ml vinegar, mild white wine vinegar
• 4 fish fillet (s), (e.g. salmon, redfish, halibut, monkfish)
• salt and pepper
• 1 tablespoon oil
• 100 g butter, cold
• 75 g crème fraîche
• 1 tablespoon mustard, hotter
• 0.5 tablespoon ½ mustard, grainier
• 1 pinch (s) sugar

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Instructions

1. Peel and finely chop shallots (alternative: onions or spring onions) and bring to the boil with wine and vinegar in a saucepan and simmer over low heat for 10 minutes.
2. Season the fish fillets with salt and pepper. Heat the pan with 2 tablespoons of butter and oil. Fry the fish fillets on both sides over medium heat for approx. 2 - 3 minutes.
3. Stir the creme fraiche into the sauce, bring to the boil vigorously. Cut the rest of the butter into cubes and gradually beat it into the sauce with the whisk - it becomes super delicious and creamy!
4. Mix in both types of mustard. Season the sauce with salt and pepper.
5. Place the fillets on preheated plates and scoop the sauce over them.
6. Goes well with: boiled potatoes, rice, green salad.