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WHITEFISH FILLET

Ingredients for People

8 pce Whitefish fillet, skin removed (around 80 to 100 g)
20 g Shallots-onions, finely chopped
50 g Cubed vegetables (brunoise)
100 g White wine
100 g Fish stock
100 g Cream
30 g Butter, soft
10 g Fresh herbs, coarsely chopped (chives, parsley, thyme, marjoram)
Salt
Ground pepper

PREPARATION

Melt the butter in the pre-heated barbecue pan, gently sauté the shallots and vegetables. Deglaze with the white wine and fish stock. Boil the liquid down by half. Add the fillet of fish and cook for a few minutes. Add the cream and continue to simmer for 2 to 4 minutes. Season with salt and pepper.

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