Foaming Champagne & Chive Sauce
Ingredients
- 25g/1oz unsalted butter
- 1 small shallot, finely chopped
- 120ml/4fl oz champagne plus 1 tbsp
- 1 pint fish stock
- 1/2 tsp caster sugar
- 120ml/4fl oz double cream
- 1 tbsp chopped fresh chives
Method
For the sauce, melt 10g/1/4oz of the butter in a saucepan, add the shallot and cook, without colouring, until softened.
Add the 120ml/4fl oz of champagne and boil for 2 minutes, then add the stock and sugar.
Boil rapidly until reduced by three-quarters. Add half the cream, bring to the boil and reduce until the sauce is thick enough to coat the back of the spoon.
Whisk the remaining cream with the 1 tbsp of champagne and 2tsp of the chopped chives until it forms soft peaks. Set aside.
Bring the reduced sauce to the boil, whisk in the remaining butter, then the whipped cream mixture and pour around the salmon. Sprinkle with the remaining chives and serve immediately, while the sauce is still foaming.
