Braised Whole Fish

Name: Braised Whole Fish
Cuisine: France
Ingredients: Garnishings of parsley and lemon; 3 tablespoons crème fraîche or whipping cream; 2 tablespoons sherry; 2 carrots, diced; Chunk of butter; 4 tablespoons flour; 1½ cups white wine; 1 cup chicken stock; ⅛ pound butter; 1 (3–4-pound)fish, cleaned, head and tail removed; 1 branch celery, diced; 2 onions, sliced; Salt and pepper to taste