Fish Fillet with Champagne Sauce

Prepare: Boil shallots with champagne and vinegar and reduce to just under a third. Cool.

Just before serving: Roast root parsley in clarified butter until golden, remove.

Season fish fillets, roll up and fix with wooden sticks if necessary. Roast gently in the same frying pan, turning. Cover and remove from heat.

Allow sauce liquid to bubble up and gradually stir in butter in pieces, season.

Dressing: Spoon some sauce onto warmed plates, sprinkle with parsley. Place the fish in the sauce. Bring to the table with the side dish.

Garnish: Blanch 150 g small sauce onions, peel off. Fry in a little clarified butter. Sprinkle 1 tablespoon sugar, extinguish with 4-5 tablespoons champagne vinegar and a splash of elderberry syrup. Cover and steam until soft.

Tip: Instead of clarified butter, you can also use butter in most cases.

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