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.
https://www.donaldrussell.com/champagne-cream-sauce.html29189Champagne Cream Sauce Recipehttps://www.donaldrussell.com/media/catalog/product/c/c/cchampagne-sauce_1.jpg00GBPInStock/Guides/Recipes/Seafood recipes/Guides/Recipes/Christmas recipes & guides293610<p>Champagne sauce for salmon is a luxury worth having. For elegant dining or a superb starter, a salmon champagne cream sauce is gives any meal a lift.</p>GBP00https://www.donaldrussell.com/media/catalog/product/c/c/cchampagne-sauce.jpgRD279recipe-£0.00 per kgNoCondiments & SaucesBeef, Chicken