Sea Trout with Champagne Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

My friend Urs cooked me this exquisite dish when I was staying at the Hyatt in Adelaide, which was the place – you will remember if you have read the first half of this book – where I also had the waiters completely confused by having pie floaters and tomato sauce served up in my presidential suite.


For the Champagne Sauce

  • 4 tablespoons fish stock
  • 4 tablespoons dry white wine


First, make the sauce. Put the fish stock and wine in a pan and simmer together until reduced to 2 tablespoons. Remove from the heat and whisk in the cold butter, a little at a time. Stir in the cream and reheat very gently, preferably over a pan of simmering water. Add the champagne or sparkling wi