BBC Food - Recipes - Buttered turbot with leeks and Whitstable champagne oysters
Buttered turbot with leeks and Whitstable champagne oysters—gourmet seafood recipe from Gary Rhodes, perfect for special occasions in under 30 minutes.
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Cooking tools:
- Fine-mesh sieve
- Kitchen scale
- Pepper mill
- Whisk
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
Ingredients
- 8 oysters , opened, juices retained
- 1 shallot , shredded
- 200ml/7fl oz champagne
- 2 tbsp double cream
- 100g/3½oz butter
- squeeze of lemon juice
- salt
- freshly ground black pepper
- 4 x 75-100g/3-3½ portions of turbot fillet, skinned
- 1 large leek , finely shredded
- 1 heaped tbsp lightly chopped chervil
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