White fish in creamy shallot sauce

1. Get the vegetables ready, peel the shallots and chop very finely. Chop the washed chives finely and keep a couple of strands for garnish

2. On moderate heat, place a frying, and melt the butter. Once the butter is melted, place the fish pieces, and cook in the butter until lightly Golden brown. Add a touch of salt. Check underneath and if light brown, flip over the fish (be gentle on to break). Continue cooking until the butter is nutty brown. Remove the fish carefully and place on heated serving plates

3. Deglaze the pan with white wine, add the lemon zest, add the chopped shallots into the sauce. Add the cream. Season the sauce with salt and pepper.

4. Continue to reduce the sauce on high heat until it thickens to your liking. Add the chopped chives, mix well, and pour over the fish. Garnish with a couple strands of chives.