Champagne Stopper

Halibut Steaks with Champagne

Ingredients 2 X 170g (6oz) halibut steaks 40g (1oz) butter Salt and black pepper 150ml (5fl oz) pink champagne or ros champagne or sparkling wine 4 X 15ml spoon (4 tablespoons) double cream or crme fraiche 1 X 5ml spoon (1 teaspoon) mixed whole peppercorns 1 X 15ml spoon (1 tablespoon) freshly snipped chives

Method

• Place the steaks onto a grill pan. Dot with 15g (half an oz) butter and season.
• Cook under a preheated grill for 8-10 minutes, turning once.
• Meanwhile, prepare the sauce: heat the remaining butter in a pan and add the champagne. Bring to the boil and reduce the liquid by half.
• Stir in the cream, seasoning and chives.
• Arrange the halibut steaks onto a plate, pour over the sauce and serve on a bed of cooked green and white tagliatelle.