Pan Fried Turbot and Beurre Blanc Caviar Sauce
Serves: 4
Ingredients
- 4 turbot fillets
- 50g butter
- 15ml veg oil
- Salt and pepper
Sauce:
- 50ml white wine vinegar
- 40ml white wine
- 1 shallot, peeled and diced
- 8 white peppercorns
- 1 bay leaf
- 25ml double cream
- 200g butter diced and chilled
- 1 small bunch chives, chopped
- ½ lemon juice only
To finish:
- Caviar
Method
Pre heat the oven to 200c.
Pop the turbot into a hot pan with the oil, season, cook for 3 minutes then flip over. Add the butter and when foaming nappe over the fish and cook in the oven for a further 8 minutes.
Put the vinegar, wine, shallot peppercorns and bay into a saucepan and bring to the boil. When reduced to a ¼ pass through a sieve and put back in the pan, add the cream, bring to the boil then take off the heat and whisk in the butter, season then add the chives and caviar.
To serve, spoon the sauce onto a plate and top with fish and extra caviar if desired.
The recipe is by James Martin
