Chum salmon in white wine sauce

600 g chum salmon fillets

200 ml dry white wine

200 g cream

2 Art. l. vegetable oil

white pepper

salt

Cut the fish fillets into pieces 3 cm thick, add salt and pepper well, cover with cling film and leave for half an hour.

Warm up the cream.

Fish fry in hot oil on each side for 2 minutes on high heat, pour in the wine, put 2 minutes on high heat, pour in the cream and bring to a boil, immediately remove from heat.

Pour some of the sauce on the plate, lay the fish, sprinkle it on top of the rest of the sauce.

Garnished chum in white wine sauce crumbly boiled rice and pepper.