T-Bone Plaice with Baby Squid/Champagne & Caviar Sauce from Hook Line Sinker: A seafood cookbook by Galton Blackiston

Ingredients

• 6 button mushrooms, sliced
• 1 medium carrot, peeled, finely sliced
• 1 large shallot, peeled, finely sliced
• 200 g salted butter
• sea salt & black pepper
• 300 ml double cream
• 300 ml white fish stock
• 200 ml champagne
• 1 tbsp Sevruga caviar
• 1 large plaice, roughly 1.5 kg
• 400 g baby squid
• rapeseed oil
• 1 knob of salted butter
• 1 handful of sea beet leaves