Ever have some champagne left in the bottle that you don’t want to go flat? Ever want an excuse to open up a bottle of champagne? Well this easy recipe will give you the champagne permission you are seeking.
Champagne Poached Fish
Ingredients for poaching broth:
- 1 1/2 cups champagne
- few sprigs fresh dill
- few sprigs fresh thyme
- 2 garlic cloves – whole
- 1/2 tablespoon Dijon mustard
Takes
Instructions
- Combine all the ingredients in a sauce pan, bring to a boil and cook until liquid has reduced in half. Strain out the herbs and garlic and let sauce cool a bit before adding to the fish if you are not poaching the fish right away. The champagne sauce can be made well ahead.
Ingredients for the fish:
- 4 pieces of tilapia (or any white fish you might like)
- salt and pepper
- few sprigs fresh thyme
- 2 garlic cloves – whole
- 1/2 tablespoon Dijon mustard
Takes
Instructions
- Salt and pepper both sides of the fish. In a large frying pan place the fish and broth – bring to a boil, reduce to medium simmer and poach for about 15 minutes (if you use a thicker cut of fish you will need to adjust the cooking time accordingly.
- Plate fish and add some of the broth on top. For aesthetics sprinkle some chopped dill on top. I served this with olive oil fried tiny baby potatoes…see recipe.