Sea Bass and Cucumbers in Champagne Sauce

sea-bass-cucumbers-champagne-sauce
Photo by Jim Franco
Sea Bass and Cucumbers in Champagne Sauce 4.5 2 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 332 calories
    • Fat 12 g
    • Sat Fat 6 g
    • Cholesterol 104 mg
    • Sodium 437 mg
    • Protein 35 mg
    • Carbohydrate 4 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 85 mg

Place the champagne in a large skillet and bring to a boil over high heat. Add the salt, scallions, and sea bass and return to a boil. Reduce heat to low, cover, and simmer 5 minutes. Add the cucumbers and cook 3 to 5 minutes more or until the fish just flakes when tested with a fork.Remove the fish and vegetables from the skillet and keep warm. 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. 

Ingredients

  1. Check 1 1/2 cups champagne or sparkling wine
  2. Check 1/2 teaspoon salt
  3. Check 2 scallions, cut into 2-inch pieces
  4. Check 1 1/2 pounds sea-bass fillets (cut into 4 pieces)
  5. Check 1 seedless cucumber, halved lengthwise and cut into 1/4-inch slices
  6. Check 3/4 cup light cream or whole milk

Directions

  1. Place the champagne in a large skillet and bring to a boil over high heat. Add the salt, scallions, and sea bass and return to a boil. Reduce heat to low, cover, and simmer 5 minutes. Add the cucumbers and cook 3 to 5 minutes more or until the fish just flakes when tested with a fork.
  2. Remove the fish and vegetables from the skillet and keep warm. 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.
  3. Spoon some sauce onto each of 4 plates. Arrange the vegetables and fish on top.