• 1 French shallot
• 100 ml (3½ fl oz/approx ½ cup)

Peel and finely chop the French shallot. Put the white wine with the French shallot in a saucepan, reduce until almost dry, add the fish stock and the cream, reduce until it reaches the desired consistency. Finely chop the sorrel, add it to the sauce, cook for 5 minutes then season.