Sauté shallots in olive oil until translucent, deglaze with white wine and Noilly Prat and reduce almost completely. Then fill up with the fish stock and reduce again to 3/4 parts.add the chopped herbs to the reduction. Let simmer briefly and then assemble with cold butter flakes (stir in gradually to get a creamy consistency and a nice sheen). For flavor, add a little of a premium olive oil to the sauce at the very end. Season with a little salt and pepper if necessary.