|8||pce||Whitefish fillet, skin removed (around 80 to 100 g)|
|20||g||Shallots-onions, finely chopped|
|50||g||Cubed vegetables (brunoise)|
|10||g||Fresh herbs, coarsely chopped (chives, parsley, thyme, marjoram)|
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.