Halibut In Champagne Sauce Recipe
Servings: 4
Ingredients
- 1 1/2 lb halibut fillets
- 2/3 c. Champagne
- 1 lb bay scallops
- 2/3 x heavy whipping cream
- 8 Tbsp. (1 stick) unsalted butter, softened salt and cayenne pepper
- 1/2 c. peanut oil freshly grnd white pepper
- 1 ounce salmon roe
Directions
- Rinse the halibut fillets under cold water and pat them dry with paper towels. In a large non-aluminum saucepan, bring the Champagne to a boil. Add in the scallops and cook for 3 min. Remove the scallops from the liquid with a slotted spoon and set aside.
- Boil the cooking liquid for about 15 min, or possibly till reduced to about 3 Tbsp. Whisk in the whipping cream, then remove from heat and whisk in the butter. Set aside.
- Preheat the broiler or possibly charcoal grill. Sprinkle salt and cayenne pepper on both sides of the fish fillets and brush with the peanut oil. Broil for 4 min on each side. Remove and keep hot. Reheat the sauce gently (Don't boil) and season to taste with salt and pepper.
- To serve:Ladle sauce onto 4 plates. Place the grilled fish in the center, dividing it proportionately. Arrange the scallops in a large circle around the fish. Top the fish with a dab of salmon roe.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 4 servings | |
| Calories 771 | |
| Calories from Fat 488 | 63% |
| Total Fat 55.25g | 69% |
| Saturated Fat 19.91g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 286mg | 12% |
| Potassium 1181mg | 34% |
| Total Carbs 3.82g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.39g | 0% |
| Protein 56.28g | 90% |
