Salad of sea bream with champagne sauce

For the recipe You will need:

170 g Dorado (fillet);

3 tbsp. fish broth;

100 g champagne (sweet)

30 g brandy

1 tbsp. cream

1/2 PCs zucchini - .�

Thinly sliced zucchini to problemsabout and put on the bottom plate. Lightly fry on one side Dorado fillet in butter, pour over the brandy, set fire to it and, giving guests to enjoy the colourful spectacle, put the fish on a separate dish.

To prepare the sauce in the same pan you should add fish broth, a glass of champagne, add 1 tbsp. of cream and white pepper, a little salt and allow to be cook down on low heat for approximately two-thirds. In the finished sauce to put out fish a minute and a half, dropping it into the pan unroasted party. Then you just put the prepared fillets in a little salted zucchini and pour over the dish left on the pan with a thick sauce. Add the fish spicy tarragon herb - and invite everyone to the table.