Fish in Champagne Sauce
From merlin 16 years ago
- 13 minutes to make
- Serves 4
FISH IN CHAMPAGNE SAUCE This is my adaptation of Martin Yan’s recipe, which he, in turn adapted from the Hakusan Restaurant in London. Small World. 2 lbs white fish filets, Orange Roughy or Sea Bass or mixed 8 whole scallions, bottoms and limp green parts chopped off, and rinsed. Read more Olive oil spray. Marinade: 4 T. tempura sauce juice of ½ lime 1 T. sugar or Splenda ½ c. Mirin ½ c. Champagne 1 T. sesame oil ¼ t. cayenne pepper Sauce: 4 T. butter juice of ½ lime ½ t. black pepper 1/3 c. Champagne. Marinate fish for 2 ½-3 hours in sealable plastic bag in refrigerator. Pre-heat broiler to high. Remove fish from marinade, reserving marinade. Spray broiler pan with olive oil spray. Arrange prepared scallions on the bottom, the fish on top. Spray fish with olive oil spray and broil about 8 minutes, until fish browns. Turn pan about halfway through to get even browning. While the fish broils, make the sauce. Pour marinade in a small saucepan. Add: 4 T. butter juice of ½ lime ½ t. black pepper 1/3 c. Champagne. Bring sauce to a boil. Add chicken broth until sauce, which at this point will be too sharp, becomes a little more bland to taste. This is about 1/3 cup. Bring to boil again and turn to low. Cook for 5 minutes. Add 1 T. Wondra to thicken. Serve fish with scallions and sauce on top with white rice. Serves 4. This is my adaptation of Martin Yan's recipe which he, in turn, adapted from the Hakusan Restaurant in London. Small (and plageristic) World! See less
Ingredients
- 2 lbs white fish filets, orange Roughy or sea bass or mixed shopping list
- 8 whole scallions, bottoms and limp green parts chopped off, and rinsed. shopping list
- olive oil spray. shopping list
- Marinade: shopping list
- 4 T. tempura sauce shopping list
- juice of ½ lime shopping list
- 1 T. sugar or Splenda shopping list
- ½ c. mirin shopping list
- ½ c. champagne shopping list
- 1 T. sesame oil shopping list
- ¼ t. cayenne pepper shopping list
- Sauce: shopping list
- 4 T. butter shopping list
- juice of ½ lime shopping list
- ½ t. black pepper shopping list
- 1/3 c. champagne. shopping list
- 1 T. Wondra shopping list
How to make it
- FISH IN CHAMPAGNE SAUCE
- This is my adaptation of Martin Yan’s recipe, which he, in turn adapted from the Hakusan Restaurant in London. Small World.
- Marinate fish for 2 ½-3 hours in sealable plastic bag in refrigerator.
- Pre-heat broiler to high. Remove fish from marinade, reserving marinade.
- Spray broiler pan with olive oil spray. Arrange prepared scallions on the bottom, the fish on top. Spray fish with olive oil spray and broil about 8 minutes, until fish browns. Turn pan about halfway through to get even browning.
- While the fish broils, make the sauce. Pour marinade in a small saucepan.
- Add:
- 4 T. butter
- juice of ½ lime
- ½ t. black pepper
- 1/3 c. Champagne.
- Bring sauce to a boil. Add chicken broth until sauce, which at this point will be too sharp, becomes a little more bland to taste. This is about 1/3 cup. Bring to boil again and turn to low. Cook for 5 minutes. Add 1 T. Wondra to thicken.
- Serve fish with scallions and sauce on top with white rice. Serves 4.
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