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  • Hakkasan Salmon And Sea Bass In Champagne Sauce

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    Hakkasan Salmon And Sea Bass In Champagne Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. mirin
    • 2 Tbsp. champagne, or possibly other sparkling wine
    • 1 Tbsp. lime juice
    • 1/2 tsp dark soy sauce
    • 2 tsp sugar
    • 1/2 lb salmon, fillet, cut into 4 pcs
    • 1/2 lb sea bass, fillet, cut into 4 pcs For the Sauce
    • 1/4 c. champagne, or possibly other sparkling wine
    • 2 Tbsp. chicken stock or possibly 2 tbsp canned chicken broth
    • 1 Tbsp. lime juice
    • 1/4 tsp sugar
    • 1/4 tsp salt For the Dish
    • 2 x green onion, trimmed, and, cut in half, crosswise
    • 2 Tbsp. butter

    Directions

    1. Stir the mirin, Champagne, lime juice, dark soy sauce and sugar together in a medium bowl till the sugar is dissolved. Toss the fish pcs gently in the marinade till coated. Let stand for 10 min.
    2. For the Sauce:Stir Champagne, stock, lime juice, sugar and the salt together in small bowl till the sugar is dissolved.
    3. For the Dish:Preheat the oven to 350 F. Line the green onions down the center of a foil- lined baking sheet. Lift the fish from the marinade, allowing the excess marinade to drip back into the bowl. Set the fish over the onions and reserve the marinade. Bake the fish till cooked through, 8 to 10 min.
    4. While the fish is baking, heat the butter in a small saucepan over medium-high heat. Add in the sauce ingredients and reserved marinade. Bring to a boil, stirring occasionally. Remove the pan from the heat and cover to keep hot.
    5. Transfer the fish and green onions to a serving platter, spoon the warm sauce over the fish and serve immediately.

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