Herb tilapia with shallot cream sauce

This Delicious dish is very indulgent. Tilapia filets are marinated in fresh lemon juice and lemon pepper, red mashed potatoes and grilled garlic asparagus are surrounded by a pool of cream sauce made with shallots, lemon, wine, and butter and of course cream. It's a very filling and rich dinner.

Ingredients

• 4 (5 ounce) salmon fillets
• 5 tablespoons fresh lemon juice, divided
• 3/4 teaspoon lemon pepper
• 10 tablespoons butter, divided
• 1 shallot, minced
• 1/2 tablespoon white wine vinegar
• 5 tablespoons white wine, divided
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 teaspoon parsley
• 1 teaspoon dried thyme
• salt and white pepper to taste

directions

• 1
  Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with lemon pepper. Cover, and allow to stand 10 to 15 minutes.
• 2
  Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
• 3
  Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.