1 shallot, finely chopped

3 tablespoons (45 ml) butter

1/4 cup (60 ml) white wine

1/2 cup (125 ml) mushrooms broth

• 1 cup (250 ml) 35% cream or
• 1 cup (250 ml) 15% cooking cream

In a skillet, sauté the shallot in 15 ml (1 tablespoon) of butter until lightly browned. Deglaze with the wine. Reduce until dry.

Add the mushroom and broth and reduce by half. Add the cream and simmer until it thickens, about 10 minutes.

In a non-stick skillet, heat 15 ml (1 tablespoon) of butter and sauté the mushrooms for about 3 minutes. Add to the sauce. Season with salt and pepper. Keep warm. Wipe the skillet clean.

In the same skillet, heat the remaining butter with the oil. Cook the fish over medium heat for 2 to 3 minutes per side. Season with salt and pepper.

Serve with the sauce.

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