Haddock fillets in white wine and ginger sauce

Ingredients for 3 servings:

• 500 g fish fillet(s) (haddock fillets)
• 2 tbsp clarified butter
• 1 tbsp olive oil
• 1 m.-large shallot(s)
• 1 clove(s) garlic
• 1 piece(s) ginger, fresh, walnut-sized
• 250 ml wine (Pinot Gris)
• 100 ml cream, possibly also 150 ml
• 1 pinch of chili powder, extra hot
• ½ tsp spice mix (Herbaria – Treasures of the Caribbean)
• some salt
• 1 pinch(s) sugar
• 750 g potato(s), waxy
• some flour, for rolling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Finely dice the shallots. Peel and finely dice the garlic. Peel a walnut-sized piece of ginger and slice thinly. Preheat oven to 60 degrees Celsius. Pat the haddock fillets dry and coat in flour. Melt 2-3 tablespoons of clarified butter in a suitably sized frying pan and heat until hot. Add the floured fillets to the pan and reduce the heat slightly. Turn them over about twice until both sides are lightly browned. Do not overcook so the fish stays juicy! Transfer from the pan to a plate and keep warm in the oven. Add 1-2 tablespoons of olive oil to the frying pan with the clarified butter, sauté the shallot and garlic until translucent, add the ginger slices and sauté. As soon as the mixture turns light brown, immediately deglaze with the Pinot Gris, reduce the heat, and reduce the acidity slightly while stirring. Add salt and a pinch of sugar to reduce the acidity. Stir in the chili and spice mix, add approximately 100-150 ml of cream, and bring to a boil. Return the fillets from the oven to the pan and toss in the sauce. Meanwhile, cook the peeled and chopped potatoes until tender and serve hot. Serve with a tangy green salad (frisée, radicchio, endive) with a vinegar and oil dressing. A cold Pinot Gris rounds out the meal.