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Champagne cream sauce

for 1 litre

Lobster reduction

  • 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.


Champagne cream sauce

  • For the sauce, heat the fish fumet and add the Debic Culinaire Original.
  • Reduce by two thirds and finish with the champagne.


Parsley puree

  • 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.

Lobster reduction

  • 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


Champagne cream sauce

  • 200 ml Debic Culinaire Original
  • 300 ml fish fumet
  • 200 ml champagne


Parsley purée

  • 100 g parsley
  • 20 ml water
  • 2 g salt
  • 1 g xanthangum

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.
Used products