This sauce is best served over grilled salmon. It is colorful and full of flavor.
1/2 cup shallots (finely chopped)
2 pinches ginger (finely julienned)
1/2 cup champagne
1 cup chicken stock
1/2 cup heavy cream
5 tablespoons cucumber (finely julienned)
1/2 pound unsalted butter, melted
1/8 cup caviar mix of salmon, sturgeon, monkfish
1 lemon (for juice)
chopped chives for garnish
Sweat the ginger and shallots together. Add champagne and reduce by 1/2. Add chicken stock and reduce by 1/2. Add cream and reduce until thick. Stir in the melted butter. Softly stir in the caviar and cucumber. Squeeze the juice of lemon into sauce. Garnish with the chopped chives.
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