Champagne Cream Sauce

by Stefan Kölsch

Champagne Cream Sauce


Sauté 1 Shallot (chopped) in 15g butter briefly, then sprinkle with 1 tbsp plain flour and cook for a further 1 minute.

Deglaze the pan with 250ml fish stock and simmer gently for 15-20 minutes. Add 100 ml double cream and bring briefly to the boil; set aside.

Before serving add 50-100ml Champagne and return to the boil.

Remove from heat source and foam up the sauce with a stick blender, then spoon over the fish.

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