- Serves: 6
- Cook Time: 35 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1 tsp butter
- 6 white mushrooms, thinly sliced
- 2 shallots, thinly sliced
- 3 sprigs of parsley, chopped
- 1 fresh bay leaves
- 1 tbsp thyme, hopped
- 250 ml champagne
- 3 tbsp seafood glace, (see Cook's Notes)
- 250 ml hot water
- 125 ml whipping cream
- 1 tbsp cognac
- salt, and freshly ground black pepper
Tips and Suggestions
Seafood glace is a flavour-enhancing essence which is added to other sauces. It is made by boiling down fish fumet or stock until syrupy, then straining through a muslin-lined sieve.
1. Melt the butter with several grindings of black pepper in a heavy-based saucepan over medium heat. Stir in the mushrooms, shallots, parsley, bay leaf and thyme. Simmer gently for 3 minutes.
2. Pour in the champagne and simmer until reduced by half.
3. Add the seafood glace and hot water, and simmer again until reduced to a syrupy consistency.
4. Whisk in the cream and cook gently for about 15 minutes, stirring, until the sauce boils. Once thickened, strain the mixture through a fine-meshed sieve and transfer to another saucepan.
5. Taste and adjust the seasoning. Remove from the heat and stir in the cognac just before serving.
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