Halibut Steak with Champagne and Peppercorn Sauce

Halibut Steak with Champagne and Peppercorn Sauce

Ingredients

2 x 170g (6oz) halibut steaks

40g (1 and a half oz) butter

salt and black pepper

150ml (5 fl oz) pink champagne or rose wine

4 x 15ml spoon (4 tablespoons) double cream or creme fraiche

1 x 5ml spoon (1 teaspoon) mixed whole peppercorns

1 x 15ml spoon (1 tablespoon) freshly snipped chives

Serves 2

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.