Grilled Sea Bass/Champagne & Shrimp Sauce

Name: Grilled Sea Bass/Champagne & Shrimp Sauce
Yield: Serves Four
Ingredients: 1 knob of salted butter; 6 button mushrooms, sliced; 1 leek, trimmed, cut in half lengthways, finely sliced; olive oil; 700-900 g sea bass, descaled, pin bones removed, cut into 4 fillets; 1 medium carrot, peeled, finely sliced; 1 shallot, peeled, finely sliced; 200 g salted butter; 150 g black trompette mushrooms, or any other wild mushrooms, cleaned; 200 ml champagne; 300 ml double cream; sea salt & black pepper; 300 ml white fish stock; 150 g peeled brown shrimps

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Sauce

200 g salted butter
1 shallot, peeled, finely sliced
1 medium c

Method

To make the sauce

Melt 50 g of the butter in a saucepan over a medium heat, add the shallot, carrot and mushrooms and sweat until just softened but not coloured. Add half of the champagne and reduce by a third to a syrupy consistency. Next add the white fish st

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Part of

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User nic...

4 years ago from United Kingdom

This was fun to cook - and very rich! I tried the sauce with sea bass and with dover sole, and it worked perfectly with the sb, not so well with the sole … the sea bass texture is much better for soaking in the sauce. A useful recipe for using up Champagne!

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