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+ servings
A champagne cream sauce being poured into a jug.

Champagne Cream Sauce For Seafood

Rosanna Stevens
A decadent sauce made with champagne to serve with fish or seafood, fine dining style.
5 from 3 votes
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Side Dish
Cuisine French
Servings 6 servings
Calories 304 kcal

Equipment

  • 1 large saucepan/stock pot
  • 1 bowl or large jug
  • 1 Sieve
  • 1 muslin cloth

Ingredients
 
 

Fish bone broth

  • 1 kg Fish bones (uncooked)
  • 200 ml Champagne
  • 800 ml Water
  • 1 handful Parsley
  • 1 Bay leaf
  • 1 teaspoon Salt
  • 1 teaspoon Peppercorns
  • 1 Onion
  • 1 stick Celery
  • 1 Lemon

Champagne cream sauce

  • 550 ml Champagne
  • 350 ml Fish bone broth
  • 400 ml Double cream /heavy cream
  • 50 grams Butter
  • 1 Shallot
  • Salt and pepper

Instructions
 

Fish bone broth

  • Prepare a large saucepan big enough for all the bones to be covered by the liquid. 
  • Place the fish bones into the saucepan. Cut the lemon in half, roughly chop the celery and cut the onion into quarters (keeping the skin). Put it all into the saucepan along with the bay leaf, parsley, salt and peppercorns. 
  • Pour in the water and champagne, bring to a simmer and cook for 30 minutes. 
  • Remove from the heat and strain through a sieve covered in a piece of muslin cloth into a large bowl or jug. Wait for it to settle and skim off any residue from the top. 

Champagne cream sauce

  • Finely dice the shallot.
  • Heat butter in a saucepan and when it stops crackling, add the shallot and gently fry until softened. 
  • Pour in the champagne and bring to a gentle boil. Reduce the volume by a third.
  • Pour in the fish stock and cream, bring back to the boil and reduce down by half.
  • Season the champagne cream sauce at this stage with salt and pepper. 
  • Sieve the sauce to remove the shallot, return to the pan and heat gently to bring the temperature back up to just below the simmering point.
  • Turn the heat off and whisk in a few extra cubes of cold butter to get a smooth and glossy finish. Serve immediately.

Video

Nutrition

Calories: 304kcalCarbohydrates: 8gProtein: 4gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 77mgSodium: 696mgPotassium: 277mgFiber: 1gSugar: 5gVitamin A: 1064IUVitamin C: 13mgCalcium: 92mgIron: 1mg
Keyword champagne cream sauce for seafood, cream sauce with champagne
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