Seawolf with wine sauce

Chop the shallot finely and finely chop the chives.

In a saucepan, reduce the shallot with vinegar, wine and fish stock over medium heat for 15 to 20 minutes to 2-3 cubits. Stir in the crème fraîche.

Bring to the boil while stirring. Then remove the pan from the heat and put it away until it is used.

Preheat the oven to 200 ° C.

Cut the catfish into 4 equal pieces and rub into salt and pepper to taste.

Heat the butter in a frying pan and fry the fish over high heat in 2-3 min. Brown, turn halfway.

Grease the baking tray (or baking dish). Place the fish on the greased baking sheet (or in a baking dish) and sprinkle the chives over it.

Sprinkle the aniseed and lemon juice over it and sprinkle the fish with salt and pepper.

Scoop the shortening from the frying pan over it (if necessary, first loosen crumbs). Let the catfish in the middle of the oven cook 7-8 minutes.

Heat the cream sauce gently while stirring. Add the butter from the heat and froth the sauce with a stick mixer.