Sea Bass in Champagne Sauce
Main Dishes • European
Description
Sea Bass in Champagne Sauce
Ingredients
- Salt ½ teaspoon
- Dry Champagne 1½ cups
- Scallions 2 pieces
- Scorpion fish fillet 25 oz
- Cream 22% ¾ cup
- Courgette 1 piece
Step-by-Step Guide
Step 1
Pour the champagne into a skillet and bring it to a boil.
Step 2
Add salt, finely chopped green onion, and the fish fillet cut into 4 pieces. Bring to a boil again, reduce the heat, cover, and cook for 5 minutes.
Step 3
Meanwhile, cut the cucumber in half lengthwise, then into small slices. Add to the fish and cook for another 3–5 minutes until the fish is cooked through.
Step 4
Transfer the fish with cucumbers to a plate, cover with foil, and keep warm.
Step 5
Return the skillet with the sauce to high heat and let it reduce to 0.5 cups, about 5 minutes.
Step 6
Remove from heat and add the cream.
Step 7
Serve the fish with cucumbers on plates and drizzle with the sauce.
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