Turbot with New Potatoes and a Champagne Sauce

Buttery pan-fried turbot served with seasonal green vegetables, new potatoes, and a luxurious creamy champagne and chive sauce.

Seafood Main Course Champagne Luxury Turbot

Estimated Nutrition

Calories

896.1

kcal / serving

3584.4 kcal total

Carbs

13.7g

per serving

54.8 g total

Fat

64.6g

per serving

258.4 g total

Protein

48.8g

per serving

195.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for vegetables

Butter

for fish

Butter

for sauce

150

Double Cream

LegumesPulses

100

Broad Bean

fresh, podded

Liquids

150

White Wine

dry

150

Fish Stock

110

Champagne

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

tbsp

Chive

chopped

piece

Chervil

fresh sprigs for garnish

OilsFats

tbsp

Olive Oil

Seafood

800

Turbot Fillet

pin-boned, skin on, four 200g portions

Vegetables

150

New Potatoes

cut into quarters

150

Broccoli

cut into small florets

piece

Asparagus Spears

trimmed

100

Pea

fresh

piece

Shallot

medium sized, finely sliced

Method

Soften shallots in butter in a medium-hot pan for several minutes.

Reduce the white wine by half, then the fish stock by half, and the cream by one-third.

Boil the potatoes in salted water for 10-15 minutes, then drain.

Sauté the cooked potatoes in oil for 2-3 minutes before adding the boiled vegetables and butter.

Reheat the sauce to a simmer and stir in the champagne and chives.

Plate the vegetables, top with fish, pour over the sauce, and garnish with chervil.

Boil the broccoli for 8-10 minutes, adding asparagus, beans, and peas at 2-minute intervals.

Fry the turbot in butter skin-side down for 2 minutes, flip, and cook for 1 minute.