Champagne cream sauce

A recipe for lobster reduction with champagne creamy sauce and parsley.

Main course sauce Parsley


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)


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


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.


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.