• Place fish fillets in a baking tray over baking paper. Season with salt and pepper and grill them for 6-8min. Do not overcook as the fish will dry out.

For the sauce

• Cut the butter to small cubes and keep them in the fridge. Heat the wine, vinegar, and shallots in a saucepan until boils, then lower the heat and continue until it reduced to about 1 tbs. Now reduce the heat to low and start adding the butter cubes, one at a time, while you whisk rapidly with a wire whisk.​​ As the butter melts and incorporates, add one more butter and keep whisking. Continue until you use all the butter cubes. The finished sauce should be thick and smooth.​ Strain the suace and discard shallots out before serving.
• In the midlle of the plate place few slices of Boulangeres potatoes( see the link below), then fish fillet cut into two pieces and pour around Beurre Blanc sauce. Serve with slice of lemon and thin slices of roasted parsnip.

  Bon Appetite.