Boil wine, vinegar, and shallots in a heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied lifting pan from heat occasionally to cool mixture.  Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve.

Cut the flounders into good portion-sized fillets. If the flounders are thick, you can sous vide them with butter and dill for 20 minutes at 120 degrees F before pan-searing them.  Melt butter in hot pan. Season the flounders with salt and pepper. Pan-sear the flounders one minute per side.

Place green beans and flounder fillets on a plate. Add salt and pepper if needed. Drizzle the lemon beurre blanc on top. If you would like some more depth in the flavors, squeeze some additional lemon juice on top of the fish, and grate some horseradish as well.

A lightly smoked halibut with just a kiss of smoke and beautiful translucent and flaky fillets marries perfectly with a light turmeric hollandaise and some mustard-tossed and caramelized carrots. The White Alba Truffle and Chablis mustard from Maille  taht we used in this recipe really elevates this dish.

Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water.  Continue to whisk rapidly. Be careful not to let the eggs get too hot.  Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt and turmeric.

Whisk together the mustard, maple syrup, and olive oil. Slice the carrots in half. Place the carrot in a sauté pan over medium high heat. Fill the pan with water up to half the height of the carrots. Add butter. Let the water reduce and when completely gone let the carrots sear for a couple of minutes. Add dressing and let caramelize for an additional minute.