This simple fish recipe sings the praises of the humble sprout matched with fancy trout (and a splash of champagne).
Ingredients
- 110g/4oz
butter - 4 x 200g/7oz
turbot fillet, pin-boned, skin on - 2 medium
shallots, finely sliced - 150ml/5fl oz
white wine - 150ml/5fl oz fish
stock - 150ml/5fl oz
double cream - 2
leeks, green part discarded, very finely julienned - 10 sprouts, tough outer leaves discarded, very finely julienned
- 2 sprigs fresh
thyme, leaves picked - 110ml/4fl oz
champagne - 2 tbsp chopped
chives
Preparation method
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Heat a frying pan until hot, add a few knobs of the butter and the fish, skin-side down.
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Cook over a medium heat for two minutes until the skin is crisp and the fish is cooked two-thirds of the way through.
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Flip over and cook for another minute, then remove from the heat and leave to rest in a warm place for one minute.
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Heat a frying pan until medium-hot, add 50g/2oz of the butter and the shallots and fry for a couple of minutes, or until softened but not browned.
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Add the white wine and cook until the volume of liquid has reduced by half, then add the fish stock and cook until reduced by half again.
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Add the cream and cook once more until reduced by one-third.
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Strain through a fine sieve into a clean pan, check the seasoning, adding salt and pepper to taste and set aside.
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Heat another frying pan until hot, add the rest of the butter, leeks and sprouts and fry over a high heat until just wilted, but still bright green.
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Season with a little salt and black pepper.
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To serve, return the sauce to the heat and warm until just simmering, then add the champagne and chives and stir through.
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Pile the leeks into the centre of four soup plates, then top with the turbot, skin-side up. Spoon the champagne sauce over the top.