Ingredients

25 g Butter 4 shallots finely chopped ½ bulb Fennel finely chopped 250 ml Dry White Wine 250 ml Noilly Prat or dry vermouth 500 ml fish stock 500 ml Double cream 2 tablespoons wholegrain Mustard Sea Salt & freshly ground black pepper 800 g mix of white Fish Fillets such as cod, haddock, monkfish, coley 200 g raw peeled King Prawns Lemon Juice Few sprigs of Thyme Small handful of tarragon, flat leaf parsley chervil For the topping 5 large Desiree Potatoes Milk for mashing Butter for mashing 2 large egg yolks

Description

Heat The Butter In A Pan And Sweat The Shallots And Fennel Until Soft. Add The Wine And Vermouth And Reduce By Half. Add The Stock And Bubble Away Again Until Reduced By Half. Pour In The Cream And Boil Until Reduced To A Sauce Like Consistency. Strain Th

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