 Get it up to like that perfect little boil where it bubbles a little bit. That will actually help you whisk. So you can kind of just shake your pan and add your butter in as it goes. And, you know, you can save yourself from whisking. When you do that, as far as your butter is concerned, there's two types of butter. You've got the salt and you've got unsalted. Is it always unsalted when you do this? Always unsalted. You can always add salt as you go. But the piccata is what I was thinking. So the classic, you know, walleye piccata is a great dish. You know, you just flour.