1 shallot cut into rings, rinsed in cold water, place in a pot, add 100 ml Neuburger White Wine and bring to a boil. Add 400 ml fishstock and reduce to one third on medium heat. Pour 250 ml heavy cream into it, bring to a boil while stirring constantly and reduce to the desired consistancy.
Strain the sauce, add 2 tbsp. butter, cold Carefully mix it with a handheld blender. Season with 1 dash salt, 1 pinch Cayenne pepper plus, 2 tbsp. Bouvier Selected Harvest Wine Vinegar
