Good fish, good wine, capers, rosemary, cream

This recipe was something I made up from memories of my mother making us white fish in the oven covered in white wine, cream sauce, it was as all her food is sooo good. So I tried my own version, without using the oven. Lucky for me, I work around the corner from a great food store that has a fresh fish counter, and as other Amsterdam-ers know this is unique, if not expensive.

Dinner for 2:
2 files good quality white fish
1 dl cream
1 dl dry white wine
1 stalk rosemary (can be skipped)
Juice form 1/2 lemon
2 tsp capers ( you can do less or slightly more but not much more)
Pepper & Salt
2 shallot onions
1 tsp dijon mustard
2 tsp olive oil
1 tsp butter

1. Slice the shallots thinly, fry lightly in olive oil, till shinny and soft.
2. Add the wine, allow to simmer till it has reduced to half it's content
3. Add capers, rosemary, some slat & pepper, allow to simmer further
4. Add mustard, mix
5. Add cream and allow to simmer/cook for another 2-3 min. Taste. Add more salt & pepper if needed.
6. lower heat and add the lemon juice.
8. Turn off the heat.
9. In another frying pan add butter and 1 tsp olive oil, keep on low heat. Add the fish once the pan is semi hot (not spitting but there should be a little fizzle as you lay down the fish in the pan). Allow the fish to cook for 2-5 min on the one side (depending on the "thickness of the file) then flip and cook for much less time on the other side. Do NOT over cook the fish, its such a shame. My fish took all in all about 4-5 min to cook, and it came out of the pan cooked but still juicy and soft.
10. Plate the fish and pour over the sauce, making sure the sauce is still hot (if it cooled while you cooked the fish reheat it quickly). Same goes for the plate you serve the fish on, make sure its not stone cold as the fish and sauce will then go cold immediately. Every good restaurant will pre heat its plates before platting, to keep the food warm while its taken to the table of the customer. It really does make a big difference.

I would serve this dish with mashed potatoes or just pressed potatoes, as both these will nicely soak up the sauce and add another level of creaminess to the eating experience.

Hope you like!