Ingredients
Check off ingredients as you go
Serves 4
- 20 g (1½ Tbsp) butter
- 2 shallots
- 2 Tbsp off-dry white wine
- 250 ml (1 cup) heavy cream
- Salt, pepper
- In a skillet, melt the butter and add the finely sliced shallots. Once the shallots have softened, add the fish of your choice, season with salt and pepper, and deglaze with the white wine.
- Pour in the cream and keep cooking until it thickens a little and the fish is perfectly cooked through.
- Serve with white rice, quinoa or steamed potatoes.
Tips
For this recipe, you can use cod, Nile perch, (imitation) scallops, shrimp…