10 things to cook with leftover Champagne - Page 10
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10 things to cook with leftover Champagne

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Champagne monkfish and scallops 10/10

Champagne monkfish and scallops

To make the sauce: heat broth and Champagne together, and reduce. Add egg yolks, 1 tablespoon water, salt and pepper. Continue to cook in a bain-marie, stirring constantly. Meanwhile, steam the monkfish and scallops and fry some morels in a bit of butter. Serve the monkfish, scallops and mushrooms immediately, coated with the Champagne sauce.

 


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INGREDIENTS

  • 3/4 Cup of blue cheese
  • 1/2 Cup of cream cheese
  • Green peas (cooked)
  • 4 Sun-dried tomatoes (halved)
  • 2 Slices prosciutto
  • Toast

METHOD

  1. Mix together the blue cheese and cream cheese.
  2. Spread onto toast.
  3. Top with green peas, sun-dried tomatoes, and prosciutto.
  4. Enjoy!