– Anton Mosimann
– posted by K.-H. Boller – modified by Bollerix
Heat butter in a saucepan. Add the peeled, finely diced shallots and sauté for five minutes, stirring until light. Pour in Noilly Prat all at once, stirring to incorporate.
Reduce the liquid over medium heat for about ten minutes until the onions are still well wet. Stir from time to time as a precaution. Later add the white wine.
Pour in the fish stock. Stir well and boil the mixture repeatedly over medium heat to 1/3. By boiling down twice, the flavors of shallots, butter, vermouth, white wine and stock combine intensely.
Strain sauce. Spread a pointed sieve with a muslin cloth. Hold the strainer in a saucepan and pour in the sauce in batches. Press down lightly each time with the ladle. To finish, stir in two tablespoons of whipped cream and season very carefully.
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