Turbot & Champagne Beurre Blanc method
2 fillets of turbot
30g garden peas
300g baby potatoes
juice of 1 lemon
1 tblsp finely chopped parsley
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.