Gastronomixs

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.

Halibut pan-fried in champagne beurre blancEnlarge

Ingredients

1

kg

halibut, skin removed

250

g

shallots

375

ml

champagne

500

g

butter

 

 

salt and pepper

Preparation method

Serving suggestions

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