2 halibut steaks
40g (1 1/2oz) butter
salt and black pepper
150ml (5 fl oz) pink champagne or rosé sparkling wine
4 tablespoons double cream or crème fraîche
1 teaspoon mixed whole peppercorns
1 tablespoon freshly snipped chives
Place the steaks onto a grill pan. Dot with a small amount of butter and season.
Cook under a preheated grill for 8-10 minutes, turning once.
Meanwhile, prepare the sauce: heat the remaining butter in a pan and add the
champagne. Bring to the boil and reduce the liquid by half.
Stir in the cream, seasoning and chives.
Arrange the halibut steaks onto a plate, pour over the sauce delicious served on a
bed of fresh tagliatelle