Halibut Steaks with Champagne and Peppercorn Sauce - serves 2

2 x 6oz Halibut steaks, fresh or frozen and defrosted
1.5oz butter
Salt and pepper to taste
5 fl oz Pink champagne or rose wine
4 tbsp Double cream or creme fraiche
1 tsp whole mixed peppercorns
1 tbsp freshly snipped chives

Preheat the grill. Place the steaks onto a grill pan. Dot with 15g (0.5oz) butter and season.
Cook under a preheated grill for 8-10 minutes, turning once.
Meanwhile, prepare the sauce: Heat the remaining butter in pan and add the champagne. Bring to the boil and reduce the liquid by half.
Stir in the cream, seasoning and chives.
Arrange the halibut steaks onto a plate, pour over the sauce and serve on a bed of cooked green and white tagliatelle.