Rose Fish Fillets in Red Sauce

Instructions

1. Wash the fillets and dress with lemon juice and salt.
2. Boil the potatoes.
3. Finely chop the shallots and garlic and sweat in a pan with 1 tbs butter.
4. Add the tomato paste and sauté.
5. Deglaze with vegetable stock and bring everything to the boil.
6. Add crème fraîche and mustard. Add salt, pepper and sugar to taste.
7. In another pan with 1 tbs butter, cook the fish on each side and remove.
8. Serve with the sauce, potatoes and basil.