Season the fillets with salt and pepper. Fold them in half so that the skin side is on the inside of the fold.

Mince the shallots.

Have the prepared fish velouté ready.

Butter the inside of a baking pan or other suitable pan for poaching the fish. Sprinkle the shallots on the bottom, then lay the fillets on top of the shallots in a single layer.

Add the white wine and enough fish stock to almost cover the fish. Cover the fish with a piece of buttered paper and cover the pan with a lid.

Bring the liquid to a simmer, then transfer the pan to a moderate oven to finish cooking. Watch it closely, since it will take only a few minutes to finish. For best results, undercook it slightly, so that it will not become overcooked as it stands.

Drain the cooking liquid into a wide pan and keep the fish warm.

Reduce the liquid over high heat by three-fourths.

Add the prepared fish velouté and cream. Reduce to bring to a good sauce consistency.

Season to taste with salt, white pepper, and lemon juice. Strain. (If desired, the sauce may be finished with a little raw butter.)

Plate the fillets and coat each portion with 2 oz of the prepared sauce.