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Sweat the shallots, mushrooms, bay leaf and thyme in the butter to soften without colouring. Add the Chardonnay, bring to a boil and reduce to about 100 ml.
2
Add the fish stock, return to the boil and reduce to 100 ml.
3
Add the cream and bring to boil. Cook for 3-4 minutes, then pass through a fine sieve. Season with salt and freshly ground white pepper.
Prep time 
