Sea Bass and Cucumbers in Champagne Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This was cut out of Real Simple magazine a long time ago. I made it for a dinner date. It was a big hit! And you can drink the leftover champagne! Ingredients:
1 1/2 cups champagne (or 1 1/2 cups dry sparkling wine) |
1/2 teaspoon salt |
2 scallions, cut into 2 inch pieces |
1 1/2 lbs sea bass fillets (cut into 4 pieces) |
1 seedless cucumber, halved lengthwise and cut into 1/4 inch slices |
3/4 cup light cream (or 3/4 cup whole milk) |
Directions:
1. Place the champagne in a large skillet and bring to a boil over high heat.
2. Add the cucumbers and cook 3 to 5 minutes more or until the fish just flakes when tested with a fork.
3. Remove the fish and vegetables from the skillet and keep warm.
4. Increase heat to high and boil the liquid in the skillet, uncovered, until reduced to 1/2 cup, about 5 minutes. Blend in the light cream. Spoon some sauce onto each of 4 plates. Arrange the vegetables and fish on top.
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