Turbot with Champagne sauce
Posted on 21st November 2021 at 09:17
Turbot is a wonderful flatfish with firm meat and an excellent mild flavour. The largest of the South West flatfish and known to some as the king of the sea, the turbot is a favourite with top chefs.
As this is a prized fish, it is best not to overpower it with very strong flavours. Let the flavour of the fish speak for itself. And if you’re going all out on an exquisite fish, you might as well give it the all-star treatment and complement it with a luxurious Champagne sauce.
This creamy, decadent sauce can lift any meal and works wonderfully with the delicate flavour of the turbot. A great excuse to open a bottle and celebrate the fact that it’s a Tuesday (or save it for special occasions and treat someone who deserves it, your choice)!
Ingredients – serves 4
20g butter
20g plain flour
1 shallot, finely chopped
4 tubot fillets, deboned and skin on
250 ml Champagne (plus a glass for the chef!)
150ml double cream
150ml fish stock
Handful chopped chives
700g new potatoes
200g green beans
Salt and pepper
For the sauce
In a heavy-based frying pan, add the butter and shallots and fry until soft, about 3–4 minutes.
Add the flour and stir, and cook for another minute.
Add the fish stock and deglaze the mixture, simmering for 15-20 minutes or until the sauce has reduced by half.
Add the cream and return to the boil. Cook for another 10 minutes to reduce the sauce by one-third to a half. Remove from the heat and set aside.
When you are ready to serve, return the sauce to the heat and bring to a simmer. Add the Champagne and chives and give it a stir. Season with salt and pepper to taste.
For the veg
1. Boil the new potatoes for 10–15 minutes depending on their size. Top tip for potatoes – always put them in the pan with cold water and bring them to the boil together – this way the potato cooks through evenly rather them the outside getting softer first.
2. Once cooked, drain and throw in a small knob of butter and some salt and pepper.
3. For the beans, trim the ends and steam them for 5-8 minutes until just cooked and no more.
For the fish
1. Heat a frying pan until hot. Add the butter and the talbot, skin side down and cook for around 2 minutes so that the skin goes crispy and the fish is cooked to about two-thirds of the way through.
2. Turn the fish and cook for another minute until the flesh is cooked. If should feel springy to the touch.
3. Serve the fish with a glorious helping of the Champagne sauce!
Tagged as: Turbot
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