• 1/4 cup dry white wine
• 1 teaspoon wine vinegar
• 1/4 cup fish stock
• 2 tablespoons unsalted butter, diced
• 4 tablespoons chopped fresh chives
While the fish is cooking, prepare the chive sauce. In a saucepan over medium high heat, combine the wine, vinegar, and fish stock and cook until reduced by half. Add cream and reduce further, 3 to 5 minutes. Whisk in butter until it melts completely. Stir in chives. Keep warm over a bowl of hot water.
To serve, spoon chive sauce onto 4 plates and arrange 3 paupiettes on each. Garnish with a sprig of fresh chervil. Serve with a fresh green vegetable.