Buttered Turbot with Leeks and Whitstable Champagne Oysters

Pan-fried turbot served with softened leeks and warmed oysters in a rich champagne and cream butter sauce.

Dinner Seafood Oysters Champagne French Technique Turbot

Estimated Nutrition

Calories

355.6

kcal / serving

1422.4 kcal total

Carbs

4.6g

per serving

18.2 g total

Fat

25.7g

per serving

102.8 g total

Protein

19.7g

per serving

78.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

100

Butter

Fruits

squeeze

Lemon Juice

Liquids

200

Champagne

NutsSeeds

to taste

Salt

to taste

Black Pepper

Freshly ground

tbsp

Chervil

Heaped, lightly chopped

Seafood

piece

Oysters

Opened, juices retained

300

Turbot Fillet

Skinned, divided into four portions

Vegetables

piece

Shallot

Shredded

piece

Leek

Finely shredded

Method

Warm the oysters in their juices in a small saucepan for two minutes.

Boil the shallot and champagne in a saucepan until reduced by half.

Strain the oyster juice into the champagne and reduce by half again.

Simmer the cream and whisk in 75g of butter gradually.

Finish the sauce with lemon juice and seasoning, then set aside.

Melt remaining butter in two frying pans over medium heat.

Fry the seasoned turbot and shredded leeks in separate pans until cooked.

Reheat the sauce, adding the oysters and chopped chervil.

Arrange the leeks and oysters in bowls, top with turbot, and spoon sauce over.