Turbot in Champagne Pilaf

Have you tried this fish recipe yet?

Rinse turbot, dry and season with salt and pepper. Place dark side down in a buttered roasting pan. Pour champagne underneath and steam leisurely covered for about 1/2 hour.

Cut the celery into fine cubes and the leek into fine rings. At the end of the cooking time, pour the fish-champagne stock into a small pot. Leave the turbot in the frying pan on the edge of the stove for a little while longer.

Add the celery to the stock and cook gently for 2 minutes. Mix the arrowroot flour with a little champagne and add to the stock.

Add cocktail tomatoes, parsley and leek rings. Bring to the boil briefly as before. Refine with pepper and salt. Remove the turbot from the frying pan, fillet and serve. Serve with the sauce.

Fry the chopped hazelnuts in a frying pan and set aside.

Sauté the ascalon onion in butter until light, add the long grain rice and pour in the meat broth. Simmer gently for about 20 minutes. Then add the nuts and the chopped parsley. Bring the pilaf to the table with the turbot.

Place a suitable round metal bowl on a saucepan with boiling hot tap water. Add egg yolks, champagne, sugar and lemon skin to the metal bowl and mix with a whisk. Beat more slowly at first, a little later with increased frequency, until it begins to thicken.

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