Description
This elegant Champagne Poached Halibut is a delightful seafood dish that brings sophistication to any dining table.
Ingredients
Scale
- 4 fillets halibut
- 2 cups champagne or sparkling wine
- 1 cup fish stock
- 1 shallot, minced
- 2 tablespoons fresh tarragon, chopped
- 1 lemon, juiced
- 2 tablespoons unsalted butter
- Salt to taste
- Pepper to taste
Instructions
- In a large skillet, combine the champagne, fish stock, shallot, lemon juice, salt, and pepper.
- Bring the mixture to a simmer over medium heat.
- Add the halibut fillets to the skillet, skin-side down.
- Cover the skillet and poach the halibut for about 8-10 minutes, or until cooked through.
- Carefully remove the halibut and keep warm.
- Reduce the poaching liquid by half, then stir in the butter and tarragon.
- Serve the halibut with the sauce drizzled over the top.
Notes
- Pair with a fresh green salad and crusty bread.
- This dish is best served immediately for optimal flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: French
Nutrition
- Serving Size: 1 fillet
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 80mg