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Halibut pan-fried in champagne beurre blanc

The classic beurre blanc sauce forms the foundation for this recipe. As the sauce is frozen in portions, this is the perfect à la minute preparation of halibut.

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Allergens and dietary requirements

  • Sulphite
  • Fish
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

1
kg
halibut, skin removed
250
g
shallot
375
ml
champagne
500
g
butter
salt and pepper

Scale recipe

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