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A stream of white liquid being poured into a light blue ramekin containing a creamy mixture for Champagne Cream Sauce for Seafood.

Champagne Cream Sauce for Seafood

This recipe provides instructions for making a luxurious Champagne Cream Sauce, perfect for elevating seafood dishes. It includes steps for preparing a fish bone broth and then creating the sauce itself, finishing with a glossy texture.
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Prep Time 10 minutes
Cook Time 40 minutes
Broth Simmer Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Sauce
Cuisine: French
Calories: 304
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish Bone Broth
  • 1 kg Fish bones uncooked
  • 200 ml Champagne
  • 800 ml Water
  • 1 handful Parsley
  • 1 leaf Bay leaf
  • 1 teaspoon Salt
  • 1 teaspoon Peppercorns
  • 1 Onion roughly chopped
  • 1 stick Celery roughly chopped
  • 1 Lemon halved
For the Champagne Cream Sauce
  • 550 ml Champagne
  • 350 ml Fish bone broth
  • 400 ml Double cream or heavy cream
  • 50 grams Butter cold, cubed for finishing
  • 1 Shallot finely diced
  • to taste Salt
  • to taste Pepper

Equipment

  • Large saucepan
  • Sieve
  • Muslin cloth
  • Bowl
  • Jug

Method
 

  1. For the fish bone broth: Place fish bones in a large saucepan. Add chopped celery, quartered onion, bay leaf, parsley, salt, and peppercorns. Squeeze in the juice from the halved lemon and add the lemon halves.
  2. Pour in the water and 200ml of champagne. Bring to a simmer and cook for 30 minutes.
  3. Remove from heat. Strain the broth through a sieve lined with muslin cloth into a bowl or jug. Let it settle, then skim off any residue from the top.
  4. For the champagne cream sauce: Finely dice the shallot.
  5. Heat butter in a saucepan over medium heat. Add the diced shallot and cook until softened.
  6. Pour in 550ml of champagne and bring to a gentle boil. Reduce the liquid by one-third.
  7. Add the fish stock and cream. Bring back to a boil, then reduce the volume by half.
  8. Season the sauce with salt and pepper to your taste.
  9. Strain the sauce through a sieve to remove the shallots. Return the sauce to the pan and gently heat until just below simmering point.
  10. Turn off the heat. Whisk in a few extra cubes of cold butter until the sauce is smooth and glossy. Serve immediately.

Nutrition

Calories: 304kcalCarbohydrates: 8gProtein: 4gFat: 25gSaturated Fat: 16gCholesterol: 77mgSodium: 696mgPotassium: 277mgFiber: 1gSugar: 5gVitamin A: 1064IUVitamin C: 13mgCalcium: 92mgIron: 1mg

Notes

This sauce is best served immediately after preparation to maintain its glossy finish.

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