2 pieces Skrei or other White Fish (Cod, Hake or Haddock will work with this recipe)
200ml White Wine
150ml Double Cream
1 bunch Parsley (Flat leafed is milder and sweeter, curly is more traditional. Remove stalks and chop finely)
1 sprig Dill (Finely chopped)
2 Shallots (Finely chopped)
Salt and Pepper to taste
1 teaspoon Dijon mustard
Pat the fish dry between kitchen paper
Melt half the butter in a small heavy bottom pan
Soften the shallots in the butter for 5 minutes
Add the white wine and mustard then boil rapidly for around 10 minutes to reduce by a half
Strain the liquid and wipe the pan out.
Heat the remaining butter in a frying pan till sizzling.
Put the fish skin side down in the frying pan and cook for 2 minutes
Return the reduced wine to the pan, stir through the cream and chopped herbs and heat very gently til warm
Turn the fish and cook for a further 2-4 minutes depending on the thickness of the pieces.
Serve with the sauce on the side accompanied by green vegetables and mashed potatoes
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