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Title:
Recipe: Champagne Sauce for Poached Fish
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From:
Ingrid F 11-3-1997
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 MSG ID: 21254

If the champagne is dry or sec, you can use it for a sauce for poached salmon :
Saute shalots in a little butter, add champagne and reduce, add heavy cream and reduce. Adjust taste with a hint of Tabasco and a dash of lemon,
Sauce may be thickened with a little maizenna in a drop of champagne, or with an egg-yolk.

If you make a soup, from mashed peas boiled with thyme, sage and onion in stock, you can add champagne in stead of sherry just before serving, preferably with a dollop of whipped cream in plate while serving.

If the champagne is sweet or sweetish, I would have used it in a champagne sorbet with whipped egg-whites.


Luxury problems are also problems!!


Replies:
  Uses for Leftover Champagne
  Risa G. - 10-31-1997
 
MSG ID: 21247
  1 Recipe: Champagne Mustard
    Margaret, MA - 11-2-1997
   
MSG ID: 21250
  2 Recipe: Champagne Marinade for Pork Roast
    Amy - 11-2-1997
   
MSG ID: 21253
3 Recipe: Champagne Sauce for Poached Fish
    Ingrid F - 11-3-1997
   
MSG ID: 21254
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