North Sea sole with white wine sauce and Dutch shrimps

Preheat the oven to 125 ºC. Melt 10 g of butter in a saucepan. Fry the shallots on low heat for 5 minutes. The shallot should be a little soft but not brown. Add the fondue, wine and bay leaf and turn the heat high. Let reduce to 1/3 in 10 minutes. You still have about 200 ml left. Remove from heat and allow to cool for 1 min. Add the whipped cream and put the pan back on the fire. Cook over a low heat for 10 minutes and thicken slightly.

In the meantime, put the flour on a large plate. Sprinkle the fish on both sides with salt and pepper. Press firmly into the flower on both sides. Shake off excess flour. Heat 3 tbsp oil in 2 large frying pans. Put 1 fish in each pan. Bake in a high heat for 5 minutes until golden brown. Turn halfway. If you only have one large frying pan, you fry the fish piece by piece in the frying pan. Put the fish in the oven dish and bake for about 6 minutes in the oven.

Pour the sauce through a sieve. Put back on the fire and bring to the boil. Mix the rest of the diced butter with a whisk from the heat. Mix in the shrimp and chives and season with salt and pepper. Serve the sauce with the fish.