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–+ servings
A rich Champagne Cream Sauce for Seafood is being poured from a decorative blue pitcher over pasta and lobster pieces in a white bowl.

Champagne Cream Sauce for Seafood

Elevate your seafood dishes with this elegant and simple Champagne Cream Sauce. Perfect for special occasions or a sophisticated weeknight meal.
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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, Latin
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 roughly chopped
  • 1 stick Celery roughly chopped
  • 1 Lemon halved
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
  • 50 grams Butter for frying shallots

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 (with skin), bay leaf, parsley, salt, and peppercorns. Squeeze in the juice from the halved lemon and add the lemon halves to the pot.
  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 50g of butter in a saucepan over medium heat. Add the diced shallot and gently fry 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 double cream. Bring back to a boil and reduce the sauce 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 it 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 naturally gluten-free. It pairs wonderfully with a variety of seafood like scallops, shrimp, fish fillets, and lobster.

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