with Creamy Horseradish Sauce
|Saturated Fat Acids||7 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Peel shallots and finely chop. Heat the butter in a pot over medium heat, add shallots and cook until softened.
Stir in white wine, bring to a boil and cook until almost completely evaporated.
Pour in the fish stock and let boil until reduced by about half. Add soy creamer and cook until thickened.
Peel horseradish and finely grate. Squeeze juice from lemon.
Return sauce to a boil, then remove from heat and stir in the horseradish. Season with salt, pepper and lemon juice. Keep warm.
Rinse the fish and pat dry. Cut slits in skin in regular intervals with a sharp knife.
Season fish with salt and pepper and coat with flour, tapping off excess. Heat the oil in a pan over high heat.
Place fish skin side down in the pan and cook over medium heat until crisp, 7-8 minutes.
Turn the fish and cook until opaque throughout, 1-2 minutes more. Serve immediately with the sauce.