Fera fish

Ingredients

• 1/2 fillet of Fera (200gr)
• 1 French shallot 1 big carott
• 1/2 cup white wine
• 1/4 cup white balsamic vinegar
• 5 sticks chives
• 30 g butter
• 1 tablespoon creme fraiche (optional)

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Preparation

• Chop the shallot and the carrot and put them in the white wine and vinegar with some salt and pepper and reduced to one quarter (approx. 10mn), then add the butter (very cold and cut in cubes, and stir.
• Add the crème fraiche. In a separate pan heat a little bit of butter with 1tbs olive oil (you can use corn or any kind if you like) and cook the fish for 2 minutes on each side.
• Serve in a plate, pour the sauce and serve with some rice. Decorate with the chives.