For 4 people:
2 white fish fillets (e.g cod)
2 small carrots
15g of butter 1 glass of white wine 3 tablespoon of liquid fresh cream
• Peel and chop the shallot, then peel and cut the carrots into small pieces. Slice the leek into thin slices before washing them to remove the soil.
• In a frying pan, fry the shallot for 3 minutes in a little butter. Add the carrots and the leek, then continue cooking for 5 minutes on a low heat.
• Deglaze with white wine and season with a pinch of salt and pepper. Leave to reduce for 5 minutes in a small stock before incorporating the cream. Set aside off the heat.
• Cut the fish fillets into coarses pieces and place them in the bottom of a gratin dish. Pour the vegetables and sauce over them and garnish with a few sprigs of thyme.
Bon appétit !