- Reduce half of the vegetable broth with the shallots, the minced garlic, the jalapeño pepper and the white wine.
- Strain through a sieve.
- Heat the liquid and add the crème fraîche. Season.
- Mix in blender. Cook the steaks as desired.
- Place the steaks on a plate, emulsify the sauce with the mixer and cover with sauce.
- Drizzle olive oil over sauce and fish.
- Serve in a deep plate with steamed vegetables.
The steak is a rectangular-shaped cut of meat.