The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Pre-heat the oven at 180 C (400 F).
2. Cut the butter in cubes about 2 cm (1"), and keep in the fridge. The butter must be very cold when you use it.
3. Peel and finely dice the shallots. The finer the better.
4. Bring the shallots, vinegar and wine to a boil.
5. Reduce ( Boil down the liquid) [?] till almost dry.
6. Add the cream, bring it to a boil, turn off the heat.

Preparation

1. Season the fish with a little salt and pepper.
2. Put the fish on baking paper on a baking sheet in the oven.
3. Cook until the fish begins to firm up. Be careful not to cook it so much it will dry up. It will only take a few minutes.
4. Turn the oven off.

Finition

1. Warm up the shallot, wine, vinegar and cream reduction on gentle heat.
2. When it begins to simmer, add the cold butter, one cube at a time.
3. Whisk each cube of butter in the reduction constantly until it has melted. The butter should actually thicken the sauce and not split off.
4. When you've mixed in the last of the butter, turn off the heat immediately.
5. Take the fish out of the oven, put it on a plate, and pour the sauce over it.