A luxurious velvety sauce perfect for finer fish dishes on extra solemn occasions!
6 servings
Ingredients:
2 shallots
1 clove of garlic
3 white peppercorns
0.5 dl rapeseed oil
3 dl champagne
3 dl high-quality fish stock
4 dl cream
0.5 lemon
salt
How to make Champagne sauce:
- Slice onion and garlic.
- Fry on medium heat together with the pepper in oil until it starts to become soft.
- Add fish stock and champagne. Cook and reduce by half.
- Add cream and reduce a little further, until consistency is good.
- Season with salt.
- Strain the sauce and season with squeezed lemon.
Pairs with:
Finer fish, such as sole.