Ingredients
1 lb. halibut fillets
2 Tbsp. lemon juice
1/4 tsp. salt
2 Tbsp. butter
1 egg
1/2 plus 1/8 c. dry white wine
dash of pepper
1/2 Tbsp. parsley, minced
Method
Sources
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Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
Vacuum wine stopper — keep opened wine fresh for days
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
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Arrange the fish fillets in a single layer and close together in a shallow pan. Beat together egg, 1 1/2 tablespoons lemon juice, 1/2 cup of the wine, salt and pepper and pour over the fish. Cover and chill for about 1 hour. Lift fish from marinade, draining. Heat 1 tablespoon of the butter in a wide frying pan; add fish fillets and brown on both sides. Place fish on a heated platter in a warm place. In a pan, melt the remaining butter; add 1/8 cup of the marinade, the remaining lemon juice and wine. Bring to a rapid boil. Pour some of the sauce over fish and pass the remainder to add to each serving. Sprinkle with parsley. Serves 2.