Ingredients

• 4 skin-on Sea Bream (Denis) or Salmon fillets

• 2 tbsp Olive oil or clarified butter (for searing)

• 1 small Shallot, finely diced

• 120 ml (1/2 cup) Dry White

• 1 tbsp White Wine Vinegar

• 1 tbsp Dijon Mustard (smooth or whole grain)

• 150g Cold Butter, cut into small cubes

• 2 tbsp Heavy Cream (optional, to stabilize sauce)

• Salt, White Pepper, and fresh Lemon juice to taste

• Fresh chives or dill for garnish

Method

1. 01

   Create Wine Reduction: Simmer diced shallots, white wine, and white wine vinegar until reduced to 2 tablespoons of syrupy liquid.

2. 02

   Whisk in Cold Butter (French Technique): Reduce heat to low. Whisk in Dijon mustard, then add cold butter cubes 1–2 at a time continuously whisking to emulsify into a pale, rich cream sauce.

3. 03

   Season & Warm: Add salt, white pepper, and a dash of lemon juice. Keep warm on residual heat.

4. 04

   Sear Fish: Pat fish skin dry. Heat oil in skillet and cook skin-side down for 3–4 minutes until crisp, flip for 1–2 minutes.

5. 05

   Plate & Serve: Spoon warm Beurre Blanc sauce onto plates, place seared fish skin- side up on top, and garnish with chives.