Caviar Sauce recipe by Buckingham’s restaurant Derby

Caviar Sauce recipe by Nick Buckingham

A creamy and elegant caviar sauce is perfect to accompany a range of dishes, from this asparagus soufflé to poached sea bass and a variety of other fish dishes. It adds a sophisticated hint of luxury to a dinner party and can be prepared partly in advance and finished off when you are ready to serve.

Drizzle it over scallops or salmon, or even use it as a sauce for luxurious home made ravioli or fresh pasta.

Amount
1 Pint

Ingredients
¾ pt Whipped Cream
25g / 1 oz Chopped Onion
½  Bay Leaf
¼  pt White Wine
¾ pt Fish Stock
110g / 4oz Butter
Seasoning
Lemon Juice
25g / 1oz Caviar

Method
Put onion, bay leaf, fish stock, wine and cream in a pan and bring to the boil. Simmer until the mixture has reduced by half the volume.
Strain the liquid through a sieve, season with care and add lemon juice to taste.
The recipe can be prepared in advance up until this point. If so, reheat before proceeding to the next stage.
Off the heat, whisk in the butter.

To Serve
Only at the last moment stir in caviar, then serve at once

Points to Watch
Do not allow the sauce to boil after adding the butter.

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