Buerre Blanc

1 L fish stock
100 g eschallots, finely sliced
5 limes, juiced
500 ml white wine
2 bay leaves
6 peppercorns
500 g butter, diced

Bring all ingredients except butter to the boil in a medium saucepan.
Reduce over medium heat to 200 ml then strain through a fine chinoise.
Gradually add butter over low heat, whisking continuously until completely emulsified.
Season to taste.

Suggestion: Drizzle over saffron-infused crab tarts served with baby asparagus and shizo.