Fish fillet in mustard sauce I

Ingredients for 4 servings:

• 2 shallots
• 175 ml white wine
• 50 ml vinegar, mild white wine vinegar
• 4 fish fillets (e.g. salmon, redfish, halibut, monkfish)
• salt and pepper
• 1 tbsp oil
• 100 g butter, cold
• 75 g crème fraîche
• 1 tbsp mustard, hot
• ½ tbsp grainy mustard
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super delicious

Peel and finely chop the shallots (alternatively, use onion or spring onion), bring to a boil in a saucepan with the wine and vinegar, and simmer uncovered over low heat for 10 minutes. Season the fish fillets with salt and pepper. Heat a pan with 2 tablespoons of butter and oil. Fry the fish fillets over medium heat for 2-3 minutes on both sides. Stir the crème fraîche into the sauce and bring to a boil. Dice the remaining butter and gradually whisk it into the sauce – it will be deliciously creamy! Mix in both mustards. Season the sauce with salt and pepper. Place the fillets on a warmed plate and ladle the sauce over them. Serve with: boiled potatoes, rice, or a green salad.