PEEL AND MINCE THE SHALLOT. PUT IN A SMALL SAUCE POT WITH 1/2 CUP OF WHITE WINE AND THE JUICE OF ONE LEMON. ADD SALT AND WHITE PEPPER. BRING TO A BOIL, REDUCE TO A SIMMER. COOK UNTIL THERE ONLY A FEW TBSPS OF LIQUID IN THE POT. SET ASIDE.
TRIM THE STRING BEANS.
FILL THE POT FOR THE STEAMER WITH WATER AND BRING TO A BOIL. SALT GENEROUSLY.
SLICE THE POTATOES IN HALF LENGTHWISE AND LAY IN THE BOTTOM OF THE STEAMER. COVER AND STEAM FOR ABOUT 7 MINUTES.
LAY THE COD ON TOP OF THE POTATOES. SALT AND PEPPER. COVER AND STEAM FOR 8-10 MINUTES OR UNTIL A SHARP KNIFE INSERTED IN THE THICKEST PART OF THE FISH FEELS COOL TO THE TOUCH ON YOUR BOTTOM LIP.
REMOVE FISH TO WARM PLATES. IF THE POTATOES ARE DONE, REMOVE THEM, TOO. OTHERWISE, COOK A FEW MINUTES MORE.
CUT THE BUTTER INTO 1/4" PIECES AND SPREAD ON A SMALL PLATE.
ADD A SPLASH OF WHITE WINE TO THE SAUCE POT WITH THE SHALLOTS. REHEAT. WHEN THE LIQUID IS NEARLY EVAPORATED, REMOVE FROM THE HEAT AND BEGIN BEATING IN THE BUTTER A FEW PIECES AT A TIME WITH A WIRE WHIP. ALLOW BUTTER TO BE INCORPORATED BEFORE ADDING MORE.
KEEP SAUCE IN THE POT AND STIR IN CHOPPED CHIVES JUST BEFORE SERVING.
DUMP THE STRING BEANS INTO THE BOILING WATER AND BOIL FOR 4-6 MINUTES. DRAIN IMMEDIATELY AND TOSS IN THE SAME POT WITH BUTTER, SALT AND WHATEVER HERB YOU LIKE.
ARRANGE THE STRING BEANS ON EACH PLATE WITH THE COD AND POTATOES. NAP WITH SAUCE.
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