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–+ servings
Pouring thick Champagne Cream Sauce for Seafood over pasta and shrimp in a decorative bowl.

Champagne Cream Sauce for Seafood

This recipe creates a luxurious Champagne Cream Sauce perfect for elevating your seafood dishes. It's an elegant sauce that is surprisingly approachable for home cooks.
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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 for broth
  • 800 ml Water
  • 1 handful Parsley
  • 1 teaspoon Salt
  • 1 teaspoon Peppercorns
  • 1 Onion quartered
  • 1 stick Celery roughly chopped
  • 1 Lemon halved
For the Champagne Cream Sauce
  • 550 ml Champagne
  • 350 ml Fish bone broth
  • 400 ml Double cream heavy cream
  • 50 grams Butter cold, cubed for finishing
  • 1 Shallot finely diced
  • to taste Salt
  • to taste Pepper

Equipment

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

Method
 

  1. For the fish bone broth: Place fish bones in a large saucepan. Add quartered onion, roughly chopped celery, halved lemon, bay leaf, parsley, salt, and peppercorns.
  2. Pour in 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 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 butter in a saucepan over medium heat. Add the shallot and gently fry until softened.
  6. Pour in the champagne and bring to a gentle boil. Reduce the liquid by one-third.
  7. Add the fish stock and cream. Bring back to a boil and reduce the liquid 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 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.

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