1 Peel shallots and finely chop. Heat the butter in a pot over medium heat, add shallots and cook until softened.
2 Stir in white wine, bring to a boil and cook until almost completely evaporated.
3 Pour in the fish stock and let boil until reduced by about half. Add soy creamer and cook until thickened.
4 Peel horseradish and finely grate. Squeeze juice from lemon.
5 Return sauce to a boil, then remove from heat and stir in the horseradish. Season with salt, pepper and lemon juice. Keep warm.
6 Rinse the fish and pat dry. Cut slits in skin in regular intervals with a sharp knife.
7 Season fish with salt and pepper and coat with flour, tapping off excess. Heat the oil in a pan over high heat.
8 Place fish skin side down in the pan and cook over medium heat until crisp, 7-8 minutes.
9 Turn the fish and cook until opaque throughout, 1-2 minutes more. Serve immediately with the sauce.