Petrale with Verjus and Shallots

Rinse the fish and pat it dry with paper towels.

Simmer the shallots and Verjus. Add the fish and sprinkle with salt and pepper. Cover and cook over high heat for three minutes. Remove fish to a platter and store in a warm oven.

Add cream and tomato paste to the skillet. Bring to a boil and stir until the sauce thickens. Pour accumulated liquid from the fish plate into the sauce and stir. Serve immediately

Serves Two