Pan Fried Turbot and Beurre Blanc Caviar Sauce
Turbot is the king of the sea and this Pan Fried Turbot and Beurre Blanc Caviar Sauce is a decadent dish that is a perfect celebratory meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Skillet
- Oven
- Saucepan
- Fine-mesh sieve
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Plate
Ingredients
- 4 turbot fillets
- 50g butter
- 15ml veg oil
- Salt
- pepper
- 50ml white wine vinegar
- 40ml white wine
- 1 shallot, peeled and diced
- 8 white peppercorns
- 1 bay leaf
- 25ml double cream
- 200g butter diced and chilled
- 1 small bunch chives, chopped
- ½ lemon juice only
- Caviar
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