A recipe for lobster reduction with champagne creamy sauce and parsley.
For servings
1000 ml fish fumet
200 g lobster shells
300 ml Chardonnay wine
100 ml vermouth
100 ml brandy (vieux)
70 g carrots
100 g celery
50 g shallots
1 lemon
100 g coral (lobster roe)
Salt
200 ml Debic Culinaire Original
300 ml fish fumet
200 ml champagne
100 g parsley
20 ml water
2 g salt
1 g xanthangum
For the reduction, take some basic lobster fond and reduce towards 1/10 of the volume.
Bliz in the coraille and season with salt, lemon juice and reserve in the refrigerator.
For the sauce, heat the fish fumet and add the Debic Culinaire Original.
Reduce by two thirds and finish with the champagne.
For the parsley puree, shortly blanche the parsley.
Blender the parsley in a food processor together with the water.
Pass through a fine sieve and blender in the xanthan gum.
Pass through a fine sieve and reserve.
Serving suggestions
Poach the fish in the salted butter on low temperature.
Pat dry and place it in the middle of the plate.
Arrange the champagne sauce on top of the fish and garnish with a few small dollops of parsley purée and lobster reduction.
Plate and garnish with a sprig of dill.
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