Turbot & Champagne Beurre Blanc

Turbot & Champagne Beurre Blanc method


2 fillets of turbot
handful spinach
30g garden peas
6 asparagus
300g baby potatoes
juice of 1 lemon
1 tblsp finely chopped parsley
200ml champagne/prosecco
75ml cream
40g butter (in small cubes)


To make the champagne beurre blanc, start by placing the champagne in a saucepan and bringing to the boil. 
Lower heat and simmer the champagne to reduce by half.

Add in the cream and gently simmer for 5 minutes. Add in the butter cube by cube and stir to give the sauce a brilliant gleam.

Season the turbot fillets with salt and pepper. Heat some olive oil in a pan and add the fillets flesh side down and fry for two minutes.

Using a spatula, carefully flip over the fillets and fry with the skin side down for one minute.

Turn the fillets one more time onto the flesh side and add a knob of butter to give the fillets a beautiful golden colour.

Just before turning off the heat, squeeze the juice of half a lemon onto the fillets.

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