Champagne sauce
A luxurious sauce made with champagne, butter, and cream, this version offers an elegant touch to a pan fried dover sole.
Champagne sauce (500ml)
50g Butter
100g Leek
75g Fennel
100g Celery
100g Shallot
75g Button mushroom
1 Fish bones (washed)
1 Garlic clove
1 Bay leaf
250ml Noilly prat
250ml Champagne
2L Chicken stock
200ml Double cream
50g Crème fraiche
Lemon juice
Champagne to finish
Start by adding your butter to a large pan and slowly sweat your vegetables without colour. Add the fish bones and cook for another 5 minutes.
Add both alcohols and reduce until almost all of the liquid has gone. Add the stock and gently simmer for 30 minutes.
Strain the sauce and reduce the stock until you have around 250ml of reduced stock. Add the double cream, crème fraiche, a touch of lemon and champagne. Season with salt and pepper.
