Champagne Cream Sauce Recipe

Champagne Cream Sauce Recipe

Champagne sauce for salmon is a luxury worth having. For elegant dining or a superb starter, a salmon champagne cream sauce is gives any meal a lift.


  • 1 shallot
  • 15g butter
  • 1 tbsp plain flour
  • 250ml fish stock
  • 100ml double cream
  • 50-100ml champagne


  1. Sauté 1 Shallot (chopped) in 15g butter briefly, then sprinkle with 1 tbsp plain flour and cook for a further 1 minute.
  2. Deglaze the pan with 250ml fish stock and simmer gently for 15-20 minutes.
  3. Add 100 ml double cream and bring briefly to the boil; set aside.
  4. Before serving add 50-100ml Champagne and return to the boil.
  5. Remove from heat source and foam up the sauce with a stick blender, then spoon over the fish.


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