FISH WITH CHAMPAGNE SAUCE
This was particularly tasty and will
appeal to gourmet palates. I wanted to use Chardonnay but didn’t have any on
hand. Champagne or white wine will work
just as well, so not to worry. Delicious to dress up fish with a lovely sauce.
6 sea bass fillets, OR any
other fish
like Cod or Tilapia
4 tbsp bacon fat, OR olive
oil (60 mL)
Seasoning salt
Black pepper
Champagne Sauce:
1/4 cup water (60 mL)
1
tsp cornstarch, OR arrowroot powder (5 mL)
4 oz cream cheese (125 g)
1/2 cup half and half, OR whipping cream
(125 mL)
1/4 cup champagne (60 mL)
3
tbsp butter, unsalted (45 mL)
1/2 tsp salt (2 mL)
1/4 tsp white pepper (1 mL)
1 tbsp
water (15 mL)
1
tsp fresh lemon juice (5 mL)
Wash fish fillets under cold running water. Pat dry with paper towels.
In nonstick frying pan (ideally one would have 2
pans going at the same time), in 2 tbsp (30 mL) bacon fat, OR olive oil, over
medium heat, cook 3 fish fillets about 3 minutes on one side. Sprinkle lightly with seasoning salt and
black pepper. Turn fish and sprinkle the
other side with seasoning salt and black pepper as well. Cook another 3 minutes and turn again and
cook another minute, or until fish flakes easily when cut with a knife. Repeat with remaining bacon fat and fish
fillets. Cover each fillet with Champagne Sauce and serve immediately.
Champagne Sauce: In small bowl, combine 1/4 cup
(60 mL) water and cornstarch, OR arrowroot powder and whisk to mix well. In
nonstick frying pan or pot, combine cream cheese, half and half, OR whipping
cream, water, champagne, butter, salt and pepper. Bring to the boil and whisk occasionally
until all is incorporated and the sauce is nice and thick. Stir in 1 tbsp (15 mL) water and whisk again. Remove from heat and stir in lemon juice.
Yield: 6 servings
1
fillet per serving
370.8
calories
34.4
g protein
24.1
g fat
0.0 g fiber
2.2
g net carbs
For other great Low-Carb, Gluten-Free
recipes by the team & me:
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Friends cookbooks at: