Recipe
Fish In Champagne Sauce Recipe
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Merlin / All my dishes 7 months, 1 week ago
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... More
Prep:3m Cook:13m Servings:4
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 Merlin |
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Recent Gawkers
Ingredients
- 2 lbs white fish filets, Orange Roughy or Sea Bass or mixed
- 8 whole scallions, bottoms and limp green parts chopped off, and rinsed.
- 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.
- 1 T. Wondra
Directions
- 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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lunasea 7 months, 1 week ago said:
Wow, Merlin - this sounds fantastic, dear! I am a big fan of Martin Yan and am tickled to see your adaptation - can't wait to try it out. Thanks so much....am saving....yummy. Love all your intro info - great job!