Fish with beurre blanc (Poisson au beurre blanc)

1. Pat the fish fillets dry, season with salt and pepper and poach them gently in lightly salted, barely simmering water (or a steamer) for about 8-10 minutes.

2. For the beurre blanc, boil the finely chopped shallot with the white wine and the lemon juice in a small pan until almost fully reduced.

3. Turn the heat as low as possible and whisk the cold butter into the reduction a few cubes at a time, whisking constantly.

4. Whisk until it comes together into a creamy, light emulsion; season with salt and pepper (do not let it boil again!).

5. Lift the poached fish carefully onto plates and spoon over plenty of the warm beurre blanc.

6. Scatter with chopped parsley and serve at once.

Tip: Beurre blanc is the classic butter sauce of the Loire – its secret is patience: never boil the butter, only emulsify it warm, or it splits. Steamed potatoes make it complete.