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. Remove the sauce from the heat, add the thyme and allow to infuse for 15 minutes before passing the thyme and Riesling sauce through a fine chinois. Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon.
© 2005 Liam Tomlin. All rights reserved.