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Halibut Loins with Champagne and Peppercorn Sauce Serves 2

  • Ingredients:

  • 2 170g (6oz) halibut loins, defrosted
  • 40g (1 and a half oz) butter
  • salt and freshly milled black pepper
  • 150ml (5 fl oz) pink champagne or rose wine
  • 4 15ml spoon (4 tbsp) double cream or crème fraîche
  • 1 5ml spoon (1 teasp) mixed whole peppercorns
  • 1 15ml spoon (1 tbsp) freshly chopped chives

Method

  1. Place the loins onto a grill pan.  Dot with 15g (half an oz) butter and season.
  2. Cook under a preheated grill for 8-10 minutes, turning once.
  3. Meanwhile, prepare the sauce:- Heat the remaining butter in a pan and add the
    champagne.  Bring to the boil and reduce the liquid by half.
  4. Stir in the cream, seasoning and chives.
  5. Arrange the halibut loins onto a plate, pour over the sauce and serve on a
    bed of cooked green and white tagliatelle.
Recipe kindly donated by The Seafish Industry

 

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