Heat oil and butter in a frying pan and roast the pork fish in it for eight to nine minutes, turning to the other side in between. Season lightly with salt and season with pepper.
Remove fillets from frying pan, drain and place on preheated metal plates.
Sauce: mix well mustard, cornichons, whipped cream, shallots and vinegar. Drain everything from the frying pan, pour in the prepared mixture, cook for two minutes, stirring with a wooden spatula.
Pour the sauce over the pork fish and serve very hot.
Additional dish: French fries Wine: Beaujolais
Recipe of the Capucin Gourmand, Nancy (Meurthe-et-Moselle)
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