s Imagine a luxurious special occasion dish: tender, buttery Kanpachi, expertly seared to perfection, drizzled with a velvety champagne and caviar sauce. The fish’s delicate flavors meld harmoniously with the creamy sauce, while the caviar adds a burst of salty sophistication. Each bite is a symphony of decadence, making this a truly unforgettable dining experience.


Forever Oceans Kanpachi with Champagne & Caviar Sauce

Serves 4


For the fish:

4x 4 to 6 oz Forever Oceans Kanpachi filets, depending on size cut portion in half


Freshly ground black pepper

2 tablespoons olive oil


For the sauce:

½ cup shallots or white onion, finely chopped

Pinch of saffron (optional)

½ cup Champagne

1 cup low in sodium chicken stock or fish stock

½ cup heavy cream

½ cup unsalted butter

3 tablespoons caviar

12 cooked mussels (optional)

½ lemon


How to make:

Lightly season the Forever Oceans Kanpachi filets with salt and pepper. Place a large frying pan on the stove over a medium to high heat. Add the oil, when hot carefully add the Kanpachi, cook for 2 to 3 minutes, then carefully turn over. Continue to cook for a further 2 to 3 minutes until the kanpachi is cooked to your liking. Remove the filets from the pan and keep warm.


Using the same pan add the shallots, cook for 2 minutes until soft, then add the saffron and champagne, turn up the heat and reduce by half the amount. Add the chicken stock and reduce by half. Add the cream and simmer until the sauce thickens. Remove from the heat and stir in the caviar and cooked mussels, add a squeeze of lemon.


To serve:

Place the warm kanpachi filets on the plates, spoon over the caviar cream sauce and serve. In the picture I’ve served this dish with Anna potatoes, white asparagus and fresh figs.


Original Recipe:

Mark Allison

Corporate Executive Chef at Forever Oceans

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