Instructions: Cut vegetables and fruit into 1 inch dice and saute in olive oil for 4-5 minutes. Add curry and flour and cook for 1-2 minutes. Add fish stock, cream and white wine, bring to boil and let simmer for 15 minutes. Strain, return liquid to the sauce pot and reduce to 1 1/2 cups. Before serving, whisk in cold butter, season with port, salt and lemon juice and fold in whipped cream.

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