Summary

Ingredients

• 2 small shallot (s)
• 2 tablespoon rapeseed oil
• 160 ml white wine
• 2 teaspoons vegetable stock powder
• 200 ml cream
• Salt and pepper
• Lime juice
• 1 Fish, e.g. trout

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Instructions

1. Peel the shallots and cut into small cubes. Add the rapeseed oil, white wine and cream. Season with powdered vegetable stock, pepper, salt and lime juice and season to taste.
2. Place the fish in a baking dish and pour the sauce over it. Cook at 180 ° C for approx. 15 minutes. The fish is done when the dorsal fin can be easily pulled out.