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.
1
Pour champagne into the pan and bring to a boil.
- Dry (brut) 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.
- Salt: 0.5 teaspoon
- Green onion tops (scallion greens): 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.
- 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.
- Dry (brut) champagne: 1.5 glass
6
Remove from heat and add cream.
- Cream 20% fat: 0.8 glass
7
Arrange the fish with cucumbers on plates and drizzle with sauce.
