All about the Sauce, Episode 6. Beurre Nantais with Poached Hake. Full recipe and method below… Makes 4 portions of sauce. 200ml white wine 2 shallots finely diced 150ml creme fraiche 250g cold butter 3 tbsp chopped chives 1 tbsp chopped chervil Salt and white pepper to taste 750ml veg stock 1 bay leaf 1 sprig of thyme 150-200g hake per portion Salt 1. Add the white and shallots to a pan and reduce on a medium heat until hardly any liquid remains. 2. Add the creme fraiche to the pan and bring to