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Turbot au Champagne

Date Added: Mar 1, 2010 French Gluten Free
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Prep Time

5 mins

Cook Time

8 mins

Ready In

13 mins

Serving

2

*to adjust serving size click on "serving box".

Description

Turbot is a great North Atlantic fish but this rich sauce can be served with salmon or halibut.


Ingredients

  • 2  Ounce(s) Weight Turbot Filet
  • 1
  • 1  Tea Spoon(s) Shallots, chopped
  • 2
  • 1  Cup(s) Champagne
  • 3
  • 1  Cup(s) Whipping Cream
  • 4
  • 1  Tea Spoon(s) Carrots, julienne
  • 5
  • 1  Tea Spoon(s) Leeks, julienne
  • 6
  • 2  Ounce(s) Weight Butter, soft
  • 7
  •  To Taste Salt and Pepper
  • 8

Directions

    1. Preheat oven to 350 degrees
    2. Melt butter in saute pan
    3. Once butter is melted, add turbot and shallots
    4. Pour Champagne on turbot and season with salt and pepper
    5. Cover turbot in the saute pan with wax paper
    6. Bake for about 5 minutes or until desired doneness
    7. Remove turbot from pan and reduce champagne by half
    8. Add cream and reduce by half then add leeks and carrots
    9. Simmer for one minute then add butter
    10. season with salt and pepper
    11. Pour over turbot and enjoy!

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