Cream Sauce for Seafood

Preparation You'll need: A small pot or pan with lid A small sieve
Ingredients (for 2 persons) 35 g butter 2 shallots 1-2 bay leaves 75 mL white wine (dry) 1 sprigs thyme 150 g crème fraîche some sticks of chives A little bit of dill Some salt and coarse pepper
First steps Finely chop 3 shallots. Pluck the thyme leaves. Add to the pot together with 35 g butter, 1-2 bay leaves and 75 mL white wine. Coarsely chop a few sticks of chives and the dill. Put it on its side, it will be needed later.
Preparation Cover the pot over medium heat and let the contents simmer gently for 5 minutes. Add 150 g crème fraîche, mix and bring to the boil briefly. Filter the cream from the pot with a sieve that is not too fine, using a spoon to press the shallots well against the walls of the sieve. Add the chopped herbs (chives and dill) and stir.

This sauce goes very well with lobster or fish (e.g.: monkfish)