½ shallot , or ½ a small white onion, finely chopped
1 small glass dry white wine, (150ml)
2 tablespoons white wine vinegar
250 g butter
First of all, fill a vacuum flask with boiling water from the kettle. Put the shallot or onion, wine and vinegar in a small saucepan and boil down by three quarters. While it's reducing, cut the butter up into chunks – some small, some a little larger. When the liquid's reduced, empty the flask and pour the wine and vinegar mix into it (through a sieve if you don't want the onion pieces in the finished sauce).
Drop all the butter in on top of it and screw the lid on. Shake the flask vigorously for about a minute – all the butter will melt and merge with the wine and vinegar to make a lovely buttery sauce.
Add a little salt if it needs it and keep the lid screwed on until you're ready to serve. Give it a little shake before your pour.
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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council