| 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 | ||
|
1 |
Place the steaks onto a grill pan. Dot with 15g (0.5oz) butter and season. |
|
2 |
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 | |