Finely slice the peeled shallot. The onion flavor becomes mild and delicate if you briefly rinse the slices under running water.
Put the ingredients in the saucepan one by one. At the beginning, pour the shallot slices, then the white wine. Pour the Noilly Prat and let everything boil.
Add the fish stock and reduce the liquid over medium heat. Add the whipped cream and gently bring to the boil. Stir frequently and keep the heat as low as possible.
Cook until the sauce is creamy and has the desired consistency.
Remove the offending shallot pieces by straining the sauce through a fine sieve. Stir in the butter, which has been broken into pieces, and blend the sauce well with a hand mixer – it will be more “fluffy” this way.
Finally, carefully season with salt, cayenne pepper and juice of one lemon.
Preparation Tip:
providing the fine, velvety consistency,
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