Sea bass in champagne sauce

4 servings

20 minutes

Sea bass in champagne sauce is a refined dish of European cuisine that embodies elegance and tenderness of flavor. The combination of delicate sea fish fillet, aromatic champagne, and cream creates an exquisite sauce with a velvety texture. The light acidity of the champagne highlights the freshness of the fish, while cucumbers add a crunchy note, giving the dish a harmonious balance. This recipe could have emerged in France's gastronomic culture, where champagne is often used not only as a drink but also as a base for sophisticated sauces. Sea bass in this rendition is perfect for special occasions, romantic dinners, or festive gatherings, captivating gourmets with its aristocratic taste.

Energy value per serving

• Calories: 350.1
• Proteins: 33.9g
• Fats: 14.6g
• Carbohydrates: 8.9g

Ingredients

• Salt: 0.5 tsp
• Dry champagne: 1.5 glass
• Green onion feathers: 2 pc
• Sea bass fillet: 700 g
• Cream 20%: 0.8 glass
• Cucumbers: 1 pc

Cooking steps

1. Pour champagne into the pan and bring to a boil.

   Required ingredients:

   • Dry champagne: 1.5 glass

2. Add salt, finely chopped green onion, and fish fillet cut into 4 pieces. Bring to a boil again, reduce heat, cover, and cook for 5 minutes.

   Required ingredients:

   • Salt: 0.5 teaspoon
   • Green onion feathers: 2 pieces
   • Sea bass fillet: 700 g

3. Meanwhile, cut the cucumber in half lengthwise, then into small slices. Add to the fish and cook for another 3-5 minutes until the fish is done.

   Required ingredients:

   • Cucumbers: 1 piece

4. Transfer the fish with cucumbers to a plate, cover with foil, and keep warm.

5. Return the pan with the sauce to high heat and let it reduce to 0.5 cup, about 5 minutes.

   Required ingredients:

   • Dry champagne: 1.5 glass

6. Remove from heat and add cream.

   Required ingredients:

   • Cream 20%: 0.8 glass

7. Arrange the fish with cucumbers on plates and drizzle with sauce.