This sauce goes well with both red and white fish.
4 finely chopped shallots
3 dl white wine
2 dl cream
1 tablespoon fish stock
100 g butter in blobs
1 handful of finely chopped chives
Onions and wine are boiled until there are approx. 1 tablespoon liquid. Add cream and cook until thickened. Add fish stock and butter. Heat to boiling point, add chives and serve.