We suggest making Champagne Sauce – a delicate sauce based on champagne and cream with the addition of tomato and ginger, which will emphasize the taste of fish dishes.
Ingredients:
- 300 ml semi-sweet champagne
- 800 ml 36% cream
- 340 g tomato
- 120 g ginger root
- 10 g sugar
- 1-2 teaspoons salt
Instructions:
- Score the bottom of the tomatoes in a cross pattern. Remove the stem. Blanch the tomatoes in boiling water for 1 minute. Remove and peel.
- Grate the ginger on a fine grater.
- Slice the tomato and remove the seeds. Then cut into small cubes.
- Pour the champagne into a saucepan and bring to a boil. Add the cream, stir, and add salt and sugar. Add the tomatoes.
- Add the ginger and simmer the sauce until thickened (the finished sauce should have the consistency of thick sour cream).
Your Champagne sauce is ready! Enjoy!
