Angelfish with Fried Potatoes and Pommery Mustard Sauce

Fish:

Season the fish fillets with salt, season with pepper and sprinkle with juice of one lemon.

Grease an ovenproof dish with butter and add shallot cubes, pour white wine and place the fish fillets. Cover with aluminum foil and cook in a heated oven at 180 °C for about 15 minutes.

Fish stock:

Clean the vegetables and cut them into fine cubes. Sauté in olive oil without color and extinguish with white wine. Add the chopped fish bones that have been soaked for a day and cover with cold water. Add the spices and let it boil once. Reduce the temperature and simmer for about 15 minutes. Keep skimming off the foam. Finally, pour the stock through a kitchen towel or straining cloth.

Fish sauce:

Sauté the shallot in butter, extinguish with white wine and boil almost completely. Add the fish stock and reduce to 1/3 of its volume. Add the cream frâiche or double cream, bring to the boil briefly and whip with a hand mixer and season to taste.

Tip:

The basic sauce can be prepared in advance and then finished ss la minute according to the particular recipe with the seasoning ingredients.

Pommery mustard sauce:

In the meantime, bubble up the basic fish sauce, mix in the mustard and the cold butter cubes, add the kitchen herbs and mix briefly with a hand blender. Caution: the sauce must not make too much now, otherwise it will curdle. Before serving, add the s

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