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–+ servings
Pouring rich Champagne Cream Sauce for Seafood over cooked shrimp in a rustic blue bowl.

Champagne Cream Sauce for Seafood

This recipe will guide you through making a luxurious Champagne cream sauce, perfect for elevating your seafood dishes. It's a simple yet elegant sauce that complements a variety of seafood meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Broth Simmer Time 30 minutes
Total Time 1 hour 30 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
  • 1 stick Celery
  • 1 Lemon
For the Champagne Cream Sauce
  • 550 ml Champagne
  • 350 ml Fish bone broth
  • 400 ml Double cream or heavy cream
  • 50 grams Butter
  • 1 Shallot
  • Salt
  • Pepper

Equipment

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

Method
 

  1. For the fish bone broth: Prepare a large saucepan. Place the fish bones into the saucepan. Cut the lemon in half, roughly chop the celery, and cut the onion into quarters. Add these to the saucepan along with the bay leaf, parsley, salt, and peppercorns.
  2. Pour in the water and 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 large bowl or jug. Let it settle and skim off any residue from the top.
  4. For the champagne cream sauce: Finely dice the shallot.
  5. Heat butter in a saucepan. Add the shallot and gently fry until softened.
  6. Pour in the champagne and bring to a gentle boil. Reduce the volume by a third.
  7. Pour in the fish stock and cream. Bring back to a boil and reduce by half.
  8. Season the sauce with salt and pepper.
  9. Sieve the sauce to remove the shallot. Return the sauce to the pan and heat gently until just below simmering point.
  10. Turn off the heat and whisk in a few extra cubes of cold butter for a smooth, glossy finish. 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 texture and flavor.

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