Directions

Prep and poach the fish

1. Pat the fish filets dry with a clean towel, then sprinkle both sides with the Flower Salt and set aside on a plate for 10 minutes.

2. Pour the wine into a 10-inch skillet and add the lemon peel, bay leaf, plus ½ cup water. Set the skillet over medium-high heat. When the liquid is steaming, with small bubbles at the bottom of the pan, reduce the heat to medium. Slip the fillets into the water and cook undisturbed for about 4 minutes or until the bottom half of the fillets has just become opaque. Use a spatula to gently turn the filets over and cook until the fillet is fully opaque, about an additional 4 minutes.
3. Transfer the fish from the poaching liquid to a plate. Discard the poaching liquid and return the skillet to the stove.

Make the sauce and serve

1. Put the butter into the skillet and set the heat to medium-high. When the butter melts add the shallots and garlic; cook, stirring, until they are tender and translucent, about 2 minutes. Add the wine to the skillet and cook, stirring, until it is mostly evaporated. Stir in the cream and cook until the sauce has thickened slightly, 1-2 minutes. Stir in the Flower Salt and lemon juice, then add the filets back to the pan and spoon some of the sauce over them.

2. Garnish with a generous pinch or two of Flower Salt and serve.