Lachs-Pfanne in Sommerlaune

Fish and cheese? Why not...

500 g cherry tomatoes, 8 shallots, 4 cloves of garlic, 4 sprigs each of basil, parsley and thyme, 500 g salmon fillet (skinless), 2 tbsp olive oil, Salt, pepper, 200 g creme fraiche, juice of 1/2 lemon, 60g grated cheddar

Wash tomatoes and pat dry. Peel and dice or chop the shallots and garlic. Wash the herbs, pluck the leaves from the stalks and chop, except for a few basil leaves.
Pat the fish dry. Heat the oil in a pan, fry the fish in it for about 4 minutes on each side. Season with salt. Remove from the pan and keep warm in the hot oven. 

Braise the tomatoes in the hot fat for about 6 minutes over a medium heat. Add the shallots and garlic about halfway through. Then add crème légère and lemon juice and bring to the boil briefly. Stir in cheese and let melt. Stir in chopped herbs. Season the sauce with salt and pepper. Put the fish back in the pan. Sprinkle with the rest of the basil.