Cherne Fille with Banana, Lemon-Orange Sauce

Name: Cherne Fille with Banana, Lemon-Orange Sauce
Yield: 4
Ingredients: For the fish; 4 fillets of cherné each 180g; Salt and pepper to taste; 8 ripe bananas; Clarified butter; For the sauce; 200g clarified butter; Lemon juice; 2 tablespoons soy sauce; 120g black currants; Chopped fresh herbs; Salt; Black pepper; To finish; Thinly slice the lemons, chop the parsley, and tie with chives

1
For the fish
2
4 fillets of cherné each 180g
3
Salt and pepper to taste
4
8 ripe bananas
5
Clarified butter
6
For the sauce
7
200g clarified butter
8
Lemon juice
9
2 tablespoons soy sauce
10
120g black currants
11
Chopped fresh herbs
12
Salt
13
Black pepper
14
To finish
15
Thinly slice the lemons, chop the parsley, and tie with chives

Ingredients

1
For the fish
2
4 fillets of cherné each 180g
3
Salt and pepper to taste
4
8 ripe bananas
5
Clarified butter
6
For the sauce
7
200g clarified butter
8
Lemon juice
9
2 tablespoons soy sauce
10
120g black currants
11
Chopped fresh herbs
12
Salt
13
Black pepper
14
To finish
15
Thinly slice the lemons, chop the parsley, and tie with chives

Directions

1
For the fish
2
Just before serving, season the fish with salt and pepper and fry in clarified butter
3
Slice the bananas in half and fry on both sides in butter over low heat
4
For the sauce
5
Heat the butter to a noisette consistency
6
Add lemon juice, black currants, and soy sauce
7
Check seasoning and add chopped fresh herbs
8
Finishing touches
9
Place the bananas in the center of serving plates and drizzle with the sauce
10
Arrange the fish on top, finish with pulled chives, and garnish with parsley and chive.