Grilled Sea Bass/Champagne & Shrimp Sauce

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Preparation info
  • Serves

    Four

    • Difficulty

      Medium

Appears in
Hook Line Sinker: A seafood cookbook

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