Makes about 2 cups Difficulty
3 cups brut champagne 1/2 cup shallots, minced *1-1/2 cups fish stock 3 cups cream 6 Tablespoons unsalted butter 1/4 cup basil, shredded Fresh squeezed lemon juice Salt Cayenne pepper
In a medium saucepan, combine champagne and shallots; cook over medium heat until mixture comes to a boil. Reduce heat to a simmer and cook until reduced to about 3 tablespoons. Add fish stock and cream and return to a boil. Reduce heat to a simmer, and continue cooking until mixture has thickened and reduced to about 1-3/4 cups. Add butter in pieces, whisking until blended and melted. Stir in basil and lemon juice; season to taste with salt and cayenne pepper.
*For fish stock: 1 leek, trimmed and washed 1 pound fish heads (gills removed), bones and trimmings, or you can use reserved shrimp shells 1 yellow onion, sliced 1 carrot, sliced 1 celery stalk with leaves, sliced 2 fresh parsley sprigs 1 fresh thyme sprig 1 bay leaf 1 pint of water Salt
Slice white part of leek; reserving green tops.
Place white leek, fish, onion, carrot, and celery in stockpot. Tie reserved green leek tops, parsley, thyme, and bay leaf with kitchen string. Add to pot along with water. Over medium heat, slowly bring liquid to a simmer, regularly skimming off froth on surface. Cover partially and continue to simmer gently for 30-40 minutes, skimming occasionally.
Strain stock into a large bowl; discarding solids. Season to taste with salt and let cool to room temperature. Cover tightly and refrigerate. Stock may be refrigerated for several days or frozen for up to 6 months.