Poached Halibut with Champagne Sauce
Prep time: 35 minServes: 4
Pairs with
The elegance of the Champagne sauce and the halibut's firm flesh naturally pair with Champagne or a grand white Burgundy.
Ingredients
- 4 halibut fillets (about 180 g each)
- 300 ml Champagne or dry sparkling wine
- 200 ml fish stock
- 2 shallots, finely chopped
- 200 ml cream
- 2 tbsp butter
- Salt and white pepper
- Fresh chives
- Steamed asparagus to serve
Method
- 1Sauté the shallots in butter for 2 minutes. Pour in the Champagne and stock. Bring to a simmer.
- 2Add the fish fillets, reduce the heat and poach covered for 8–10 minutes.
- 3Remove the fish. Reduce the liquid by half. Add cream and reduce to sauce consistency. Finish with butter. Season.
- 4Serve the fish with the Champagne sauce, chives and steamed asparagus.