Pan-fried fillets of John Dory with a lime, coconut and coriander beurre blanc

I was at the market in Galway yesterday and I had a craving for fish. I called up to the fish stall and I saw some John Dory. I couldn't resist. I love that fish, the flesh is quite firm but yet delicate. I wasn't sure what to make with it. I was thinking about something French but I did not want anything too heavy. So I decided on doing an "Asian thing" with a French classic: I decided on trying out an Asian "Beurre blanc". For those of ye who have never had a beurre blanc, it is one of the nicest sauces to serve with fish.  However, because it contains quite a bit of butter, it can be quite rich. So by adding some coconut milk instead of some of the butter, by adding extra flavours, the sauce becomes much lighter and reminds me of holidays!

For 2 people:
For the fish:
- About 350gr of John Dory filleted (ask your fishmonger and keep the bones for stock or chowder)
- 1 tbsp of vegetable oil
- salt and pepper

For the sauce:
- 2 big shallots, thinly chopped
- 1 stick of dried lemongrass
- 1 kaffir lime leaf
- juice of 2 limes
- 10cl of white wine
- 10cl of coconut milk
- 50gr of unsalted butter cut into small cubes
- a small bunch of coriander leaves, chopped

Accompaniment:
- 2 medium courgettes, cut into shavings with a peeler
- 75 gr of basmati rice

1. Start by putting the chopped shallots with the lemongrass and the lime leaf into a saucepan with the white wine and the lime juice. Put on medium to high heat and reduce until the liquid is nearly gone. There should be about 1 to 2 table spoons of liquid left. (While this is reducing, cook the rice in salted boiling water).
2. Once reduced (this will take about 8 minutes), add the coconut milk. Bring to the boil. (Now you can cook the courgettes in salted boiling water for 3-4 min).
3. Take the saucepan off the head, now add the butter cubes one at a time while whisking energetically.
4. Put a heavy frying pan on full heat. Put the tablespoon of oil in it. Once hot, put your seasoned fillets of fish skin down. Cook about 3 mins on each side.
4. After you have added all the butter to your sauce, add the coriander leaves. Take the lemongrass stalk and the lime leaf out of the sauce.
5. By now, your courgettes, your rice should also be ready!
6. ENJOY!