Ingredients

How to make it

  • Combine the shallots and white wine in a saucepan.
  • Reduce until almost dry.
  • Add the fish stock and reduce by two-thirds.
  • Add the cream and reduce slightly.
  • Swirl in the butter (monter au beurre).
  • Add the chopped parsley.
  • Season to taste.

Reviews & Comments 7

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  • grinchis40 8 months ago
    I made this last night and it was awesome!!
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  • janethwaites 2 years ago
    Wonderful sauce!!!Will be a favourite from now on. But this recipe serves around 6 people.Fine to use fish stock cube.
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    " It was excellent "
    chefperiwinkle ate it and said...
    A fine FISH dish is never so honoured as when it has a superb sauce, Chef Elaine. This is superb.
    Thank you, Chef.

    Chef P
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    " It was excellent "
    kitchenwhizzer ate it and said...
    It sounds really good. Five forks, Chef!
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    " It was excellent "
    dooley ate it and said...
    I've been really getting into alot of fish recently and this will be perfect! Thanks, Dooley 5!
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    " It was excellent "
    chef_irish ate it and said...
    Always Love A Good Sauce
    Thanks and High 5555's
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    " It was excellent "
    momo_55grandma ate it and said...
    different print try and save for daughters high5
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