Brochet au beurre blanc

Method

1. 1 Boil water with carrots, red onion, and thyme for 15 minutes to make a light vegetable broth.
2. 2 Boil the whole fish in broth at 80 degrees for 15 minutes; catfish with chopped meat needs to be boiled longer than snakehead fish.
3. 3 Simmer red onions with red vinegar and white wine until the liquid reduces to about 2 tablespoons.
4. 4 Add the very cold butter in batches and beat continuously over the lowest heat for 6 minutes.
5. 5 Beurre blanc sauce is creamy, so it separates easily; it loses its shape if heated too much.
6. 6 Remove the fish skin, pour the sauce over it, and sprinkle with parsley and white pepper. Serve with boiled potatoes.