4    Shallot
13/16 pt White wine
1 5/8 pt Fish stock
4    200ml tub crŠme fraŒche
8 tb Chopped parsley
4 tb Tarragon leaves
Salt & pepper

Peel and finely chop the shallot. Put it in a pan with the white wine and
fish stock and boil until reduced by half. Whisk in the crŠme fraŒche and
herbs until smooth and creamy. Season with a little salt and pepper and
serve with the fish.