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Pat the fish dry between kitchen paper
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Melt half the butter in a small heavy bottom pan
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Soften the shallots in the butter for 5 minutes
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Add the white wine and mustard then boil rapidly for around 10 minutes to reduce by a half
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Strain the liquid and wipe the pan out.
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Heat the remaining butter in a frying pan till sizzling.
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Put the fish skin side down in the frying pan and cook for 2 minutes
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Return the reduced wine to the pan, stir through the cream and chopped herbs and heat very gently til warm
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Turn the fish and cook for a further 2-4 minutes depending on the thickness of the pieces.
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Serve with the sauce on the side accompanied by green vegetables and mashed potatoes