LAVENDER/TARRAGON SAUCE

1 Tblsp. unsalted butter

bay leaf

1 clove garlic

1 Tblsp. lavender flowers

3 shallots

Chop garlic and shallots very fine. Sauté in butter with seasonings. Add:

2 Tblsp. chopped tarragon

1 cup whipping cream

4 Tblsp. unsalted butter

1/2 cup reduced fish stock

Cook over high heat till it becomes a sauce.

Salt to taste.

Serve over poached salmon, grilled sturgeon, etc.