Plaice and Squid in Champagne & Caviar Sauce

Ingredients (Serves Four):

Sauce:
200g Salted Butter
1 Large Shallot peeled, finely sliced
1 Medium Carrot peeled, finely sliced
6 Button Mushrooms, sliced
200ml Champagne (I used Prosecco)
300ml White Fish Stock
300ml Double Cream
1 Tbsp of Sevruga (or frankly any) Caviar
Salt and Black Pepper 
 
Fish:
Plaice as appropriate
Squid amount as appropriate, cut into rings.
1 knob of Salted Butter
Leaves, such as Spinach, wilted or raw as you prefer.
A splash of Rapeseed/Vegetable Oil
Salt and Black Pepper
 
Method:
Melt 50g of the butter in a saucepan over a medium heat. 
Add all vegetables and sweat until softened. 
Add half of the champagne/Prosecco and reduce the overall sauce by about a third.
Add the fish stock, then reduce the overall sauce by half.
Finally, add the cream and simmer, reducing by half once more.
Put the sauce through a sieve therefore removing all vegetables, discard or enjoy later if you wish, and put the sauce  back on a low heat to whisk in the remaining butter and season to taste. 

Take off the heat until ready to use.

Using The Fish Society fillets of plaice, knife down the centre line gently to make two smaller pieces. 
Heat a frying pan add the knob of salted butter and a splash of Rapeseed/Vegetable Oil. When it starts to foam, add the plaice.
 Fry for no more than 3 minutes each side, being careful to flip them as Plaice is thin and delicate.
Season with salt and pepper and put aside.

Reheat the sauce until hot, adding the rest of the champagne and 1 Tbsp of Caviar and keep it hot until ready to serve.

Finally, In a separate pan, add a good splash of oil and flash fry the squid rings on a high heat for no more than 2 minutes. Season with Salt and Pepper.

Put the Spinach around the outside, the squid rings in the middle, and carefully layer the fillets on top of each other. Add the sauce.
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