The recipe calls for champagne, but I certainly wouldn’t use anything over $10/bottle for this. So that is called “sparking wine” since it doesn’t originate from the champagne region of France. Those french are sticklers for that label.
Fish with Champagne Cream Sauce
- 2 6 to 8 ounce fish fillets
- salt and white pepper
- 2 cups dry champagne
- 1/4 cup lemon juice
- 1 shallot minced (or substitute the white part of 2 green onions)
- 1/2 cup heavy cream
- In a large skillet over medium heat, combine champagne, lemon juice and shallot. Bring to a boil and then simmer for 5 minutes. With a spatula, carefully place fish fillets into skillet. If necessary, add enough additional champagne so that liquid just rises to the top edge of the fish, but does not cover it. Cover with a lid or foil and simmer for 10 minutes or until fish is firm, but not overcooked.
- Carefully pour 1/2 cup of liquid from skillet into a saucepan and add cream. Bring to a boil and reduce liquid to about 1/3 cup. To serve, place fish on vegetables, rice or pasta and spoon sauce around fish.