Place the fillet in a pan. Add the wine, 2 cups of the fish stock, bay leaves and pepper. If the mixture isn’t enough to cover the tops of the fillets, add enough water to do so. Bring to a simmer, and poach the fillets for 10-11 minutes.
Meanwhile, heat the butter in a saucepan over medium high heat. Add the ginger and shallot, and sauté for 4-5 minutes. Add the reserved fish stock and reduce by half. Add the cream and continue to reduce 3-4 minutes longer until slightly thickened. Strain the sauce through a sieve and set aside.
Remove the fillets from the poaching liquid and place on a warm platter. Ladle the sauce over the fillets and serve immediately.