Fish Sauce with Noilly Prat

Bring fish stock to a boil and reduce to a little more than half.

Stir flour well with the cream, add to the boiling fish stock form, gently bubble for about twenty min.

Strain the sauce through a sieve into another pan.

Stir ice-cold butter into the sauce with a whisk, season with Noilly Prat and season with salt and pepper.

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