This simple recipe is tied together with a simple yet decadent champagne butter sauce. Plus, since the bottle is already open, you might as well pour yourself a glass...
Total Time
30min
0.0
0 Ratings
Author: Electrolux
Servings:
4
Ingredients
•
16
oz
Halibut Fillets
•
2
Lemons
, juiced
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1 1/2
Tbsp
Shallots
•
1
oz
Butter
, divided
•
1
oz
Prawns
•
3/4
cup
Champagne
•
1
cup
Sour Cream
Cooking Instructions
1.
Juice 2 Lemons (2) and set 1 Tbsp aside. Drizzle 2 Tbsp of the juice on the Halibut Fillets (16 oz). Season with Salt (to taste), and Ground Black Pepper (to taste) and place in a perforated baking tray.
2.
Cook in the oven on Humidity High on level 2 for 20 minutes at 85 degrees C (185 degrees F).
3.
Finely dice Shallots (0.5 oz). Melt the Butter (0.5 oz) in a pan on medium heat. Gently fry the shallots until translucent in color.
4.
Add the Champagne (3/4 cup) and cook until liquid is reduced by half. Pass the mixture through a sieve.
5.
Stir in the Sour Cream (1 cup) and lemon juice and then season with salt and pepper. Add the Butter (0.5 oz) and stir until smooth. Stir in the Prawns (1 oz) and cook for a few minutes, until pink and opaque.
6.
Take the halibut out of the oven and portion it if not using separate fillets. Transfer to a serving plate with shrimp. Spoon the sauce over the fish.
Nutrition Per Serving
CALORIES
352
FAT
19.1 g
PROTEIN
26.7 g
CARBS
16.6 g
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