Sauteed Whiting With Lemon Cream Sauce

• 2 shallots, finely minced
• Zest of 1 lemon
• 3/4 cup dry white wine
• 2 cups creme fraiche
• Salt
• black pepper
• 1 cup fine bread crumbs
• 4 large whiting, cleaned, heads removed, or 6 to 8 smaller ones (2 to 2 1/2 pounds)
• 1 cup whole milk
• 1/2 cup extra virgin olive oil, approximately
• 1 tablespoon minced chives

1. Cook shallots, lemon zest and wine in a saucepan over high heat until wine has nearly evaporated.
2. Add creme fraiche and cook on medium-high, watching so it does not boil over, until cream has reduced by half.
3. Season with salt and pepper and set aside.
4. Heat oven to 200 degrees.
5. Season bread crumbs with salt and pepper, and spread on a platter.
6. Place fish in a shallow bowl and pour milk over them.
7. Heat 1/4 cup oil in a large nonstick or well-seasoned cast-iron skillet over medium heat.
8. Turn fish in milk then dip in crumbs, turning to coat all sides, and place in skillet.
9. Repeat until half the fish are in the skillet.
10. Cook, turning gently with tongs, until browned, cooked through and no longer pink at the bone, 10 to 15 minutes.
11. Repeat with remaining fish and oil.
12. (Or use 2 skillets at once.)
13. Transfer whiting to a baking sheet and place in oven to keep warm.
14. Gently reheat sauce and fold in chives.
15. Serve alongside fish.

shallots, lemon, white wine, creme fraiche, salt, black pepper, bread crumbs, whiting, milk, extra virgin olive oil, chives

Taken from cooking.nytimes.com/recipes/1013048 (may not work)