For 4 people
For 4 people
Slice a shallot and brown it in a saucepan with a knob of margarine.
Then add red wine vinegar and simmer over very low heat. Once the vinegar has evaporated, add 2 tablespoons of white wine and reduce by half.
Meanwhile, place the fish fillets in a microwave-safe dish, pour in white wine halfway up, and sprinkle with vegetable stock. Microwave for 5 to 7 minutes.
For the shallot sauce, add crème fraîche to the shallots and heat slowly.
Serve the fish without its cooking juices with the shallot sauce and accompany it with rice or wheat.
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