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Receta Halibut In Champagne Sauce
by Global Cookbook

Halibut In Champagne Sauce
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Ingredientes

  • 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

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.