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Begin by finely chopping the shallots and then sauté them in a mixture of white wine vinegar and white wine until they are softened and well-cooked.
Gradually add the cold butter to the pan, stirring continuously until the sauce begins to thicken.
Next, incorporate the double cream and the finely chopped fresh chives into the sauce.
To achieve the desired thickness, mix a small amount of cornflour with water and add it to the sauce.
Finally, stir in a spoonful of caviar and allow the flavors to meld while you cook the fish.