Serves 4 Difficulty
1/2 cup white wine vinegar 1/4 cup dry white wine 2 shallots, minced 1 Tablespoon creme fraiche 4 Tablespoons unsalted butter Kosher salt Fresh ground pepper 1-1/2 lbs cod 1 Tablespoon unsalted butter 1 Tablespoon vegetable oil
For sauce: Combine vinegar, wine and shallots in a small saucepan and bring to a boil until reduced to 1 Tablespoon. Transfer liquid to the top of a double boiler over simmering water. Whisk in creme fraiceh and butter, 1 Tablespoon at a time. Remove from heat and season to taste with salt. Strain the sauce through a sieve, then put it back in the pan and keep warm over warm water. Preheat the broiler. Place fish fillets on a broiling pan and season both sides with salt and pepper. Melt the butter in a microwave and add the oil and mix together. Brush mixture on both sides of fish. Place the pan about 3-4" from the heat source and broil for 5-8 minutes or until the fish is opaque. Transfer fish to plates and serve immediately with drizzled sauce on top.