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Sea Bass and Cucumbers in Champagne Sauce

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“This was cut out of Real Simple magazine a long time ago. I made it for a dinner date. It was a big hit! And you can drink the leftover champagne!”

Ingredients Nutrition

  • 1 12 cups champagne (or 1 1/2 cups dry sparkling wine)
  • 12 teaspoon salt
  • 2 scallions, cut into 2 inch pieces
  • 1 12 lbs sea bass fillets (cut into 4 pieces)
  • 1 seedless cucumber, halved lengthwise and cut into 1/4 inch slices
  • 34 cup light cream (or 3/4 cup whole milk)


  1. Place the champagne in a large skillet and bring to a boil over high heat.
  2. Add the cucumbers and cook 3 to 5 minutes more or until the fish just flakes when tested with a fork.
  3. Remove the fish and vegetables from the skillet and keep warm.
  4. Increase heat to high and boil the liquid in the skillet, uncovered, until reduced to 1/2 cup, about 5 minutes. Blend in the light cream. Spoon some sauce onto each of 4 plates. Arrange the vegetables and fish on top.

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