Shallow-poached fish fillets with white wine cream sauce

Optionally score the fillets; season one side with salt and pepper on the plate.

Place the fish in a saute pan; add one or two tablespoons of shallot, small pieces of butter and a little parsley.

Add white wine (or wine with fish stock), about 100 ml at most; cover with a paper lid or a normal lid.

Bring to a simmer, lower the heat and cook gently, about seven minutes for thick fillets, up to 10, five for thin; or do it in the oven.

Baste the fish with the liquid, move it to a plate with a little sauce and cover with the paper.

Boil the cooking liquid on high one to two minutes until only a few syrupy tablespoons remain, to cook off the wine's acidity.

Add two to three tablespoons of cream and reduce about a minute until thick; finish with fresh parsley.

Return the fish to the sauce on very low heat, baste to finish cooking and reduce.

Plate with the sauce; garnish with parsley, a piece of lemon, paprika and grated lemon zest.