Champagne Sauce

Makes enough for 6

• 200g butter
• 1 banana shallot
• 1 carrot
• 200ml champagne
• 300ml fish stock
• 300ml double cream
• 150g brown shrimps

1. Thinly slice shallot
2. Thinly slice carrot
3. Peel shrimp if necessary
4. Melt 50g of butter in a saucepan over a medium heat
5. Add the shallot and carrot and fry until softened, but not coloured
6. Add half the champagne and reduce until syrupy
7. Add the stock and reduce by half
8. Add the cream and reduce by half again
9. Sieve mixture into a clean saucepan, and over a low heat whisk in the remaining butter
10. Just before serving, add the shrimp and carefully warm
11. Stir in remaining champagne
12. Check the seasoning
13. Serve!