Recipe: Roussette sauce aux câpres

- Peel the shallots and carrot and cut them into slices
- Remove the green leaves from the leek and keep only the white part, wash it and slice thinly
- Make a court-bouillon in a large pot with 3/4 liter of water, vinegar, vegetables, some parsley, 1 sprig of thyme and 1 bay leaf
- Season with coarse salt, pepper, bring the liquid to a boil and simmer for about 15 minutes
- Cut the roussette into pieces of 10 to 15 cm
- After this time, plunge the roussette into the court-bouillon and let the fish poach for about ten minutes on low heat
While the roussette is cooking, prepare the sauce:
- Melt 30 g of butter in a saucepan and add the flour gradually
- Let it cook for a few moments on low heat while stirring constantly with a wooden spoon, then gradually pour in 2 good glasses of liquid taken from the court-bouillon
- Cook this sauce for 10 minutes, season with salt and pepper and add the remaining butter
- Add the capers off the heat and set aside
- When the fish is cooked, arrange it on a serving platter, surrounded by lemon wedges and small sprigs of parsley
- Serve the sauce separately