Fillet of Turbot Spring Vegetables Champagne Sauce and Oscietra Caviar

Fillet of Turbot Spring Vegetables Champagne Sauce and Oscietra Caviar

www.jamesmartinchef.co.uk

This is a feast to remember from John Williams MBA, Executive Chef at the Ritz. It is a stunning dish that is topped off with Champagne Sauce!

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Ingredients

  • 10x150g Fillet of turbot; thick cut( salt ,pepper, curry spice)
  • 30 pieces Romanesco
  • 30 pieces English asparagus
  • 100gprepared broad beans
  • ¼ bottle Champagne
  • 50ml veg oil
  • 2no Lemon
  • 250g Butter
  • 200ml Champagne Sauce (see recipe)
  • 300ml Butter emulsion
  • Seasoning to taste pepper, salt and sugar)
  • 250g Cauliflower Puree (see recipe)
  • 75g Oscietra caviar
  • 300ml white wine
  • Spring soft flavour herbs to finish
  • 2 Cauliflower
  • 1 litre Milk
  • 1 litre Cream
  • Salt
  • Pepper
  • 300g Shallot
  • 150g Leeks
  • 300g Button Mushroom
  • 100g fennel
  • 1.5l White Wine
  • 500ml Champagne
  • 2l Fish Stock
  • 2no. Bay Leaf
  • 2 sprigs Thyme
  • 5g Black Peppercorns
  • 50g Parsley
  • 1l Cream

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