Swordfish in white sauce


2 fresh swordfish slices, 150 gr. each
1 medium shallot
1/2 glass dry white wine
20 gr. butter
7 cl. cream with inside ½ tablespoon melted cornflour
1 tablespoon extra virgin  olive oil
1 branch fresh thyme
Salt and pepper


Preheat oven at 240° C. Melt butter into a pan and fry the thinly chopped shallot gently into it for a couple of minutes at a low temperature. Shallot doesn’t have to brown.
Sprinkle salt and pepper on the swordfish slices, put them in the pan, baste with olive oil and white wine, add thyme and cook in the oven for about 8 minutes. Put the swordfish into plates and the pan on the stove. Add cream and let it thicken for a couple of minutes, until it gets a little bit creamy. Add salt and pepper to taste. Pour the sauce onto the swordfish and serve.