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Pomfret In Champagne

21st.Century.Chef's picture
Ingredients
  Pomfret/Sea sole / any other white fish 10 Large
  Butter 3 Tablespoon
  Oil 1 Tablespoon
  Parsley 1⁄4 Cup (4 tbs), finely chopped
  Chopped onions 1⁄4 Cup (4 tbs)
  Cornflour 1 Tablespoon, mixed
  Cream 1⁄2 Cup (8 tbs)
For marinade
  Salt 1 Teaspoon
  Ground pepper 1 Teaspoon
  Lime juice 1 Teaspoon
  Lemon wedges 8
  Parsley 2 Tablespoon, chopped
Directions

GETTING READY
1. Wash fish, drain and pat dry.
2. Combine ingredients for marinade, rub into fish and marinate in the refrigerator for 20-30 minutes.

MAKING
3. Remove fish from refrigerator and return to room temperature.
4. Heat butter with oil in a large frying pan.
5. Arrange fish in a single layer, sprinkle parsley, spring onions and pour over the champagne.
6. Simmer for 10-12 minutes till fish is cooked.
7. Remove fish on to a serving platter and keep warm
8. Into the liquid in the pan, blend in the cornflour mixture and bring to boil stirring constantly.
9. Reduce sauce to half.
10. Taking pan off the heat, gently stir in cream.
11. Reheat the sauce on a low flame, stirring continuously.

SERVING
12. Spoon sauce over fish and serve with lemon wedges and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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