Steamed snapped with tomato-drill-buree-blanc.

Steamed snapped with tomato- drill beurre blanc.
Ingredients
1 red snapped
200gr medium potatoes
40g cherry tomatoes
50g porcini mushrooms
10g shallot
20ml fresh cream
4ml white wine vinegar
15gr butter (unsalted)
20 gr mustard cross
15g aborigines
Method
Clean scale and fillet the fish and remove all the bones. Season with salt and pepper, squeese a little lemon juice and roll over.
Wash the potatoes, with a small vegatbles knife, turn the edges to a bettle. Boil in water for 10 minutes until done.
To make the vinegar wine, lemon juice and the peeled, cut shallots in a pot. Bring to the boil, add the cream ,and reduce by half over a low heat and the fresh drill. and then pass through a chinoise. Thickens with the butter over a low heat and place in the washed , cut cherry tomatoes and the fresh drill. Saute the porcini mushrooms
and add to the sauce.
To make the garish slice, the aubergines into long slices and then shallow fry in the olive oil.
Steam the fish for 10 minutes and then serve as a photo.