Rose Fish Fillets in White Wine Sauce

Instructions

1. Wash the fillets and dress with lemon juice and salt.
2. Finely chop the shallots and the garlic and sweat in 1 tbs butter.
3. Add sifted flour and allow to froth.
4. Deglaze with wine and fish stock.
5. Add cream and cook until reduced by half.
6. Add sherry.
7. Add salt, pepper and nutmeg to taste.
8. In another pan with 1 tbs butter, cook the fish on each side and remove.
9. Serve with sauce, rice and vegetables.