2 fish fillets (fresh, your choice)(about 1.5cm thick)
50 grams butter
100 milliliters cream (fresh)
1 tablespoon crème fraîche (or mascapone cheese)
2 tablespoons raspberry or
2 garlic cloves
1 cup apple cider vinegar reduced to half
2 tablespoons fresh parsley (chopped)
Dust Fillets in corn flour, brush with olive oil and place on oven tray. In a saucepan over medium-high heat, bring the cider to a boil and let boil until it’s reduced down to 1/2 cup.
Now whisk in the mustard and cream; season with cayenne, salt, and pepper. Continue boiling until this mixture reduces down to 1/2 cup.