Champagne Passion Fruit Sauce

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Ingredients:
4 cups champagne
1 oz. chopped shallots
2 oz. fish stock
1/2 tsp. black pepper
1 oz. chopped leeks
1 cup passion fruit purée
1 cup heavy cream
2 tsp. ground salt

Preparation:
Simmer champagne with leeks, shallots and black pepper in medium saucepan for 10 minutes. Add purée and stock. Reduce for 5 minutes, then add cream and boil for 5 minutes. Add seasonings and strain.

Serving Suggestion:
Serve over grilled fish such as swordfish, tuna or salmon.

History:
This recipe comes from Chef Roger Pigozzi at Bernard’s.

Sage Fleck!  Our little Chef in training.