Fish fillet with olive crust and mustard sauce

Ingredients for 2 servings:

• 350 g fish fillet(s) (cod, pollock, etc.)
• 2 small shallots
• 15 g butter
• Pepper, freshly ground
• 120 ml white wine, dry
• 2 tbsp black olive paste (store bought or homemade)
• 1 tbsp breadcrumbs
• 100 ml cream
• 2 tbsp coarse-grained mustard
• 1 tsp chives, fresh and finely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Wash the fish. Pat dry and season with pepper. Peel the shallot, finely slice it, and sauté it in butter in a non-stick pan (preferably ceramic) until translucent. Place the fish on the pan, let it cook briefly, and then deglaze with the white wine. Cover the pan and sauté the fish at reduced heat for 10 minutes. Preheat the oven grill or set the fan to 250°C. Remove the fish fillets from the liquid and place them on a baking tray or plate. Pour in the cream and reduce the liquid by half. Spread a thin layer of olive paste over the fillets and sprinkle with breadcrumbs. Briefly grill the fish. Stir the mustard into the sauce, season to taste, and serve with the fish fillets. Sprinkle with chives and serve. Small boiled potatoes go well with this as a side dish.