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CHAMPAGNE SAUCE:
3 shallots, thinly sliced
3 mushroom caps, thinly sliced
1/2 teaspoon crushed white peppercorns
1/2 cup dry white wine
1/2 cup dry vermouth
1 cup fish stock
1 cup heavy cream
Salt and white pepper to taste
1/4 cup Champagne
2 tablespoons butter, cold
In a small saucepan over medium heat, combine the shallots, mushrooms, peppercorns, white wine and vermouth, and simmer until almost all the liquid has evaporated and the ingredients are almost dry. Add fish stock and simmer until reduced by half. Add cream and simmer until reduced by half. Strain sauce into a clean bowl using a fine mesh strainer. Season to taste with salt and pepper. Add champagne and butter and mix with an immersion blender or stick blender until light and frothy. You can pour the contents into a regular blender and blend on high. Readjust seasoning if necessary. Makes about 2 cups and is wonderful over salmon. |
