White butter seabass

Ingredients for 4 people:
1 seabass of about 1.5 kg
Short broth.
6 Cannes'shallots o.
5cl of yellow wine vinegar.
10 cl of Savagnin wine.
100g salted butter.
salt, pepper, 2 lemons and parsley in branch.
Recipe:
Well empty and rinse the seabass then poach it in the Court Bouillon.
After an almost total reduction of shallots, vinegar and wine; Add butter in small pieces but a little hard (out of the refrigerator) by mixing it with the whisk in the warm saucepan.
Salt pepper at the end.

Recipe kindly provided by Gérard Piollet