Halibut in Champagne Sauce
For main course we had a fresh piece of halibut (Hippoglossus hippoglossus). The fish can grow up to 3.5 meters long, weighing about 350 kg and be up to 40 years old. Imagine that it can swim down to about 6000 feet below sea level!
Now more about this magical good dish. Begin to lightly fry the onions and mushrooms in butter for a few minutes. In another pan fry the fish lightly on both sides and when ready, move it to the other pan. Pour about 1.5 cups of Champagne and let everything simmer in this delightful mixture. Finish by lifting up the fish (keeping warm), mix a little cornmeal in water and add to mixture. Serve with tastful mashed potatoes and the remaining amount of Champagne, if there was anything left after cooking.