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Halibut with asparagus and champagne cream sauce

Halibut with Champagne Cream Sauce and Asparagus

A simple, seasonal recipe for halibut with a luxurious cream sauce and seasonal green asparagus

Course Main, Main Course
Cuisine British
Keyword asparagus, Champagne, fish, halibut
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Calories 348 kcal
Author Fiona Maclean


  • 2 fillets Halibut - each around 200g
  • 1 tbsp Unsalted butter
  • 125 ml Champagne
  • 200 g Green Asparagus
  • 1 sprig Fresh Tarragon
  • 75 ml Double Cream
  • 1 tbsp Olive Oil
  • 1/2 Lemon
  • 1 Banana Shallot finely chopped


  1. Heat half the butter in a small sauce pan and gently soften the chopped shallot until it is translucent.

  2. Add the champagne and tarragon and bring to a gentle simmer.

  3. Reduce the mixture by 50% - this will take 15 minutes or so

  4. Meanwhile trim the asparagus, if necessary peeling the woody parts of the stems

  5. Bring a pan of salted water to the boil and add the asparagus. Cook for 5-7 minutes until tender then drain and keep warm

  6. Dry the halibut fillets with kitchen paper, then season with salt and pepper

  7. Heat the oil in a skillet until just smoking. Add the halibut, skin side down and reduce the heat to medium

  8. Cook for 3 to 4 minutes until the halibut is just opaque through and the skin is crispy and golden. Leave the fish in the pan. cover and put to one side while you finish the sauce

  9. Remove the tarragon from the sauce and add the cream. Warm through gently.

  10. Whisk with an electric stick blender till all the shallots are blended and the sauce is slightly foaming. Taste and adjust the seasoning with salt and pepper. Add lemon juice and whisk again.

  11. Toss the drained asparagus in the remaining butter

  12. Put a pool of sauce on each plate, then lay out the asparagus spears. Put the fish onto of the asparagus and garnish with cayenne pepper and a sprig of tarragon or a slice of lemon.

  13. Serve with new potatoes

Recipe Notes

A delicious and luxurious fish dish which makes the best use of seasonal asparagus.  Out of season, substitute French beans.