Poached devil fish and a beurre blanc with capers

Heat the fish fumet.

Season the fish on both sides with salt and pepper. Place the wings in the baking dish.

Pour over the fish fumet. Add a few sprigs of thyme. Spread a few knobs of butter over the fish.

Cover the baking dish with aluminum foil and poach the fish in the preheated oven for about 20 minutes. Check if the fish is ready by poking it.

In a saucepan, bring the white wine, white wine vinegar and water to the boil for the 'reduction'.

Peel the shallot and cut into half rings. Add the shallot to the liquid and season with salt, pepper, a sprig of thyme and a bay leaf. Let it boil down.

Strain the reduction and put it back on the fire. Let it boil down further. Add a splash of cream.

Remove the stems and finely chop the capers.

Cut the cold butter into cubes and stir with a whisk through the reduction until it becomes a nice, lightly bound sauce. Season with salt and pepper. Add the chopped capers.