Boil the fish stock to a few soup spoons. 2.
Peel and chop the shallots and sauté in butter until translucent. 3.
Add the shallots and the crème fraîche to the fish stock, season with Dijon mustard, salt and pepper and season.
Rinse and dry the chives and cut them into fine rings.
Rinse the plaice fillets under cold water, dry with paper towels and season with salt and pepper.
Heat the white wine in a large frying pan and cook the plaice fillets for 2 minutes.
Arrange the fish on warm plates. Pour on the Dijon mustard sauce and bring to the table sprinkled with chive rings.
Serve with a green leaf salad and boiled potatoes.
Our tip: Always use fresh chives if possible!
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