1 1/2 c champagne
4 chopped shallots
1 1/2 c. cream
2 c. fish veloute
Juice of 1 lemon
Salt and pepper to taste

Reduce the champagne and shallots over high heat until 1/2 cup and add cream. Bring to a boil. Then add the fish veloute. Allow to boil a few minutes and add the lemon juice. Adjust seasoning.