Ingredients

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.

Reviews & Comments 1

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  • lunasea 6 years ago
    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!
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