Fish in Robertson Dry White Wine with Velouté sauce

INGREDIENTS:

• Vegetable  oil
• 2 Salmon fillets boneless 
• 1 clove of garlic minced 
• 60 m of water
• 1/4 cup of chicken  stock
• 200m of heavy cooking cream

METHOD:

Tender pan-fried fish filet in a rich creamy white wine and garlic sauce all cooking in one pan for about  15 minutes.