Hakkasan Salmon And Seabass In Champagne Sauce

Recipe Ingredients

3 tablespoons	45ml	Mirin
2 tablespoons	30ml	Champagne
		= (or other sparkling wine)
1 tablespoon	15ml	Lime juice
1/2 teaspoon	2.5ml	Dark soy sauce
2 teaspoons	10ml	Sugar
1/2 lb	227g / 8oz	Salmon fillet - cut into 4 pieces
1/2 lb	227g / 8oz	Sea bass fillet - cut into 4 pieces
		For The Sauce
1/4 cup	59ml	Champagne
		= (or other sparkling wine)
2 tablespoons	30ml	Chicken stock
		= (or canned chicken broth)
1 tablespoon	15ml	Lime juice
1/4 teaspoon	1.3ml	Sugar
1/4 teaspoon	1.3ml	Salt
		For The Dish
2		Green onions - trimmed, and
		Cut in half crosswise
2 tablespoons	30ml	Butter

Recipe Instructions

Stir the mirin, Champagne, lime juice, dark soy sauce and sugar together in a medium bowl until the sugar is dissolved. Toss the fish pieces gently in the marinade until coated. Let stand for 10 minutes.

For the Sauce: Stir Champagne, stock, lime juice, sugar and the salt together in small bowl until the sugar is dissolved.

For the Dish: Preheat the oven to 350 degrees. 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 until cooked through, 8 to 10 minutes.

While the fish is baking, melt the butter in a small saucepan over medium-high heat. Add the sauce ingredients and reserved marinade. Bring to a boil, stirring occasionally. Remove the pan from the heat and cover to keep warm.

Transfer the fish and green onions to a serving platter, spoon the hot sauce over the fish and serve immediately.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The In Places) - - from the TV FOOD NETWORK CANADA

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