• Ingredients
     
    • 1 Shallot
    • 15g butter
    • 1 tbsp plain flour
    • 250ml fish stock
    • 100 ml double cream
    • 50-100ml Champagne
  • Method
     
    1. Sauté 1 Shallot (chopped) in 15g butter briefly, then sprinkle with 1 tbsp plain flour and cook for a further 1 minute.
    2. Deglaze the pan with 250ml fish stock and simmer gently for 15-20 minutes.
    3. Add 100 ml double cream and bring briefly to the boil; set aside.
    4. Before serving add 50-100ml Champagne and return to the boil.
    5. Remove from heat source and foam up the sauce with a stick blender, then spoon over the fish.