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