2 glasses red wine (Côtes du Rhone or
similar)
2 dessertspoons crème fraîche
75g butter
1 teaspoon flour
Salt and pepper

Melt the butter in a small saucepan. Mix the flour with the crème fraîche and add to the saucepan. Cook gently for a minute or so and then gradually incorporate the red wine, salt and pepper. When thoroughly heated through, pour over the cooked fish and serve immediately with rice