Salmon fillet with beurre blanc

Bring the wine with the sherry and shallot to the boil in a pan. Cook the wine gently until about 5 cubits of liquid are left.

Add the crème fraîche and cook the sauce for another 2 minutes. Sieve the sauce over a clean pan and keep it until use.

First make the sauce: bring the liquid to the boil. Beat a knob of butter through the sauce and bring the sauce back to the boil. Add the other pieces of butter as well. Remove the pan from the heat and season the sauce with salt and pepper.

Sprinkle the pieces of fish with salt and pepper and brush them well with oil. Heat a skillet without fat and put the pieces of fish in the pan. Bake for approx. 3 minutes, depending on the thickness, on medium heat. Turn the pieces of fish with a spatula and bake the other side for a maximum of 2 minutes. Place the pieces of fish on a plate and spoon the sauce over it. Tasty with boiled potatoes and carrots, for example from carrots from the oven.