Today I tasted a delicious dish of sea bass and scallops in a light champagne butter sauce. The chef was not giving away any secrets, but I wondered if anyone here knew of a recipe that might be similar.
It was light, very, erm buttery!, and had a notably vinegary frangrance (presumably from the champagne?).
All ideas welcome
It was light, very, erm buttery!, and had a notably vinegary frangrance (presumably from the champagne?).
All ideas welcome