Go Back
–+ servings
A thick, pale yellow Champagne Cream Sauce for Seafood is being poured into a small, rustic blue and tan ceramic pitcher.

Champagne Cream Sauce for Seafood

This recipe for Champagne Cream Sauce for Seafood is perfect for elevating your seafood dishes. It's a rich and elegant sauce that pairs wonderfully with various seafood options, making it ideal for special occasions or when you want to add a touch of luxury to your meal.
Print Recipe Pin Recipe
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
  

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
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

  • Saucepan
  • Sieve
  • Muslin cloth
  • Bowl
  • Jug

Method
 

  1. For the fish bone broth: Prepare a large saucepan. Place the fish bones in the saucepan. Cut the lemon in half, roughly chop the celery, and cut the onion into quarters. Add the lemon, celery, onion, bay leaf, parsley, salt, and peppercorns to the saucepan.
  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 over medium heat. Add the shallot and cook until softened.
  6. Pour in the champagne and bring to a gentle boil. Reduce the volume by one-third.
  7. Add the fish stock and cream. Bring back to a boil and reduce by half.
  8. Season the sauce with salt and pepper.
  9. Strain the sauce through a sieve to remove the shallot. Return the sauce to the pan and heat gently 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.

Tried this recipe?

Let us know how it was!