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Receta Halibut In Champagne Sauce

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Raciónes: 4

Ingredientes

Cost per serving $9.38 view details

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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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%
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