Thyme and Riesling Sauce

• 25g Whole unsalted butter, diced
• 100g Leeks, sliced
• 100

Melt the butter over a medium heat in a heavy-based saucepan. Add the leeks, shallots and garlic and sweat for 5 minutes without colour. Add the fish trimmings and continue to sweat for a further 5 minutes without colour. Pour in the reduced alcohol and fish stock and bring to the boil. Add the cream and bring back to the boil. Reduce the heat and continue to cook for a further 12 minutes. Remo