Fish delice with celery beurre blanc

Bonjour!!!!
In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick, and heavily flavored mustards were used. Pies were a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the Late Middle Ages that the shortcrust pie was developed.
This was something about french cuisine and on the contrary one of the famous dishes in french cuisine is fish delice with celery beurre blanc. 
Fish delice with celery beurre blanc
Buerre Blanc
(4 serves)
INGREDIENTS                                            QUANTITY
Fish                                        600gm                        
Shallots, choped finely       30gm                
Leek (white only)                30gm
Garlic, finely chopped        5gm
Celery, roughly chopped    5gm
Fennel bulb, roughly chopped     15gm
Bay leaf                                              1 no
White peppercorns                         3no
Butter, cut into cubes for sweating the vegetables                             60gm
White wine                           100ml
Fish stock                              100ml
Cream                                     75ml
Squeeze lemon juice            10ml
White wine                            30ml
Chopped butter to add to the reduction                                                          50gm

Salt and white pepper to taste
Fresh chervil to garnish
Beurre Blanc
Sweat down all the vegetables in the butter, being careful not to get any colour. Pour in white wine, and reduce till there is no liquid left, then add fish stock and reduce to no liquid then add cream and reduce down. Strain off the vegetables. 

To finish the sauce, whisk a handful of chopped butter into the reduction. Finish with a couple of drops of vermouth and a squeeze of lemon juice.  

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