Fried redfish with champagne and lemongrass sauce

Ingredients for 2 servings:

• 2 redfish fillets
• 2 shallots
• 1 piece(s) ginger root
• 2 garlic cloves
• 1 tbsp lovage
• 1 stalk of lemongrass
• 125 ml vegetable stock
• 125 ml champagne
• 125 ml cream
• some butter, for frying

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Finely chop the shallots, ginger, garlic, and lovage. Lightly score the lemongrass and cut into two or three pieces. Rinse the fish with cold water, pat dry, and add a little salt. Slowly fry the fish fillets in butter for 5-6 minutes on each side. Meanwhile, fry the shallots, ginger, and garlic until crispy, deglaze with the vegetable stock, add the lovage and lemongrass, bring to a boil, and let stand for 5 minutes. Add the champagne and cream, heat gently (do not boil). Remove the lemongrass. Serve the sauce with the fried fish. Serve with brown rice.