Velouté sauce with champagne for fish
4 servings
60 minutes
Good with flounder or halibut
1
Place shallot onion and oil in a saucepan and cook over low heat until soft. Add wine, champagne, and vermouth. Increase heat and bring to a boil, stirring.
- Shallots: 4 heads
- Butter: 15 g
- Dry white wine: 300 ml
- Semi-dry champagne: 60 ml
- Vermouth: 75 ml
2
Reduce the heat and simmer at a bubbling boil, uncovered, for about 25 minutes or until the liquid is reduced by two-thirds to a syrup consistency, stirring occasionally.
3
Pour in the broth, stir, and bring to a boil again. Cook everything covered on high heat for 20 minutes until the liquid reduces by half.
- Fish broth: 375 ml
4
Add cream and mix. Bring to a boil again, then reduce the heat and cook uncovered until the sauce thickens by half.
- Cream 30%: 375 ml
5
Mix 4 tablespoons of heavy cream and boil at a bubbling simmer for 5 minutes.
- Cream 30%: 375 ml
6
After reduction, the sauce should be thick enough to coat the back of a spoon. If it's too runny, reduce it for another 5 minutes.
7
Before serving, strain the sauce through a fine sieve. If you do not plan to serve immediately, keep the sauce warm in a bain-marie or steamer.