- Use luxury fish like salmon, hake, sole, brill, turbot, scallops or Greenland halibut.
- 4 x 170g / 6oz portions seafood of your choice
- 1 small bottle / snipe of dry champagne or sparkling wine
- 150ml / 1/4pt cream, lightly whipped
- Fresh watercress.
Poach fish gently in champagne for 5-6 minutes.
Remove fish and place on warm serving dish.
Add lightly whipped cream to hot liquid and simmer for 3 minutes.
Pour onto poached fish.
Garnish with watercress.