Champagne Cream Sauce

Ben's champagne cream sauce was the star of his dish, praised by Marcus as 'fantastic, fishy, fresh in champagne, creamy, delicious and velvety.' Building this sauce starts with a good fish stock as the base, which gets reduced down with champagne. Cream is then added and the sauce is reduced further until it reaches a velvety, coating consistency. The champagne adds a subtle effervescence and acidity that lifts the richness of the cream. Ben finished his sauce by folding through mussels, boiled potatoes, and pickled cucumber, turning it into a complete, textured accompaniment. For home cooks, any dry sparkling wine works if champagne is not in the budget.