and set 1 Tbsp aside. Drizzle 2 Tbsp of the juice on the
Halibut Fillets (16 oz)
. Season with
Salt (to taste)
Ground Black Pepper (to taste)
and place in a perforated baking tray.
Cook in the oven on Humidity High on level 2 for 20 minutes at 85 degrees C (185 degrees F).
Shallots (1 1/2 Tbsp)
. Melt the
Butter (1/2 Tbsp)
in a pan on medium heat. Gently fry the shallots until translucent in color.
Champagne (3/4 cup)
and cook until liquid is reduced by half. Pass the mixture through a sieve.
Stir in the
Sour Cream (1 cup)
and lemon juice and then season with salt and pepper. Add the
Butter (1 Tbsp)
and stir until smooth. Stir in the
Prawns (1 oz)
and cook for a few minutes, until pink and opaque.
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.