Halibut Steaks with Champagne and Peppercorn Sauce
2 x 125-175g (4-6oz) Halibut steaks, fresh or frozen and defrosted
40g (1.5oz) Butter

Salt and pepper

150ml (5 fl oz) Pink champagne or rosé wine
5 x 15ml spoon (4 tablespoon) Double cream or crème fraiche
1 x 5ml spoon (1 teaspoon) Whole mixed peppercorns
1 x 15ml spoon (1 tablespoon) Freshly snipped chives
Preheat the grill


Place the steaks onto a grill pan. Dot with 15g (0.5oz) butter and season.


Cook under a preheated grill for 8-10 minutes, turning once.

3 Meanwhile, prepare the sauce: Heat the remaining butter in pan and add the champagne. Bring to the boil and reduce the liquid by half.
4 Stir in the cream, seasoning and chives.
5 Arrange the halibut steaks onto a plate, pour over the sauce and serve on a bed of cooked green and white tagliatelle.
Serves 2