White fish with lemon and parsley sauce and Ikea for turtle doves

I adore doves and the gorgeous turtle dove lovebirds from last year are once again back on our terrace. They’re beginning to make their nest for the summer, but it’s not without complications. They seemed to bicker (quite loudly) for a few days about where the said nest should go; location, location, location isn’t just for humans!

They now appear to have agreed on the right place, and enjoy twig shopping while we’re sitting on the terrace eating. As their future nest is perched in the wisteria directly above the table, it means that our plates end up seasoned with bits of twig and dead leaves. Luc took pity, because more twigs were dropped than positioned, and placed a small plank of wood under the soon-to-be nest, moving fallen twigs from the floor onto the plank. I think he might add some nuts and bolts, and perhaps some simple instructions Ikea-style, because so far, things are looking very precarious.

This lemon and parsley sauce works well with any white fish. I used hake.

Recipe for white fish with lemon and parsley sauce (serves 4)

• 15g butter
• 1 shallot, chopped
• 1/2 fennel bulb, chopped
• 480g fresh white fish
• 150ml dry white wine
• 150ml vegetable stock
• Sea salt and freshly ground black pepper

For the sauce:

• 50g butter
• 40g plain flour
• 500ml milk
• Small bunch of parsley, finely chopped
• 1 lemon, juiced
• Sea salt and freshly ground black pepper

Melt the butter in a pan over a medium-low heat, then add the flour. Stir for a few minutes until a paste forms. Gradually pour in the milk, stirring continuously until all the milk has been incorporated and the sauce coats the back of a spoon. If the sauce is lumpy, stir rapidly a few minutes more. Bring to a simmer and bubble for 1 min. Remove from the heat and stir through the parsley. Add the lemon juice and seasoning.

Place the butter in a medium frying pan and melt, add the chopped shallot and fennel and cook until translucent. Add the fish, white wine and stock and bring to a gentle boil for about five minutes, or until the fish is cooked. Strain the fish and season, then serve with the sauce.