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Here you go Smix. It's basically a simple beurre blanc. It will ruin any diet you're trying, so just indulge yerself.

Goes very well with sole or plaice, but it's good with 'chunkier' fish like cod or hake too. If you're using a batter, try and keep it light, like tempura. I soak the fish in full fat milk and then dredge it through plain flour. Your choice obvs.

This will make about enough for an average sauce boat. So serves 4, or 2 for greedy pigs like me.

2 shallots

6 tbsp good white wine vinegar
1 tbsp whipping cream
175g unsalted butter (I use a French butter. It seems to work better, so you've no excuse)

Fresh tarragon

Fresh chives (not really necessary)

You'll need a balloon whisk and a small heavy bottomed pan.

Chop the shallots very finely.
Cut the butter into 12 pieces
Chop the tarragon finely, about a tablespoonful

Put the shallots in the pan with the white wine vinegar and bring to the boil (that'll make yer eyes water). Continue to cook, stirring, over a high heat until there's only about a tablespoon of liquid left.

Remove from heat, add the cream. Reduce heat to medium, back on the heat and whisk in the cream.

Add the butter, one piece at a time, and whisk each piece until it melts before adding the next. If the butter's melting too fast, lift it off the hob. Don't stop whisking, it'll split.

When all the butter's incorporated take it off the heat, and stir in the tarragon. Season with salt and fresh ground white pepper to taste.

Pour into a warm sauce boat/ramekin/favourite container and artistically arrange a couple of chive blades on top.

If you want a really smooth sauce you can strain it. I don't bother, the chopped tarragon gives it colour and the shallots texture.

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