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Seared Turbot Fillet with Champagne and Pink Peppercorn Sauce
Delve into a gastronomic journey with the Seared Turbot Fillet, a dish that marries the ocean's subtlety with the vivacity of Champagne. Each bite offers the delicate, flaky texture of Turbot, perfectly seared to golden perfection. The Champagne and pink peppercorn sauce drapes over the fillet, introducing a luxurious layer of flavor with a hint of playful spice. This dish is not just a testament to culinary craftsmanship, but an ode to the elegance of fine dining. Experience a symphony of flavors and textures, all harmoniously orchestrated to create a memorable culinary moment.
Ingredients:
2 Turbot fillets, skinless
200ml Champagne
2 tbsp olive oil
1 tbsp pink peppercorns, crushed
1 small shallot, finely minced
50g unsalted butter
1 tbsp fresh tarragon, chopped
Salt and pepper, to taste
Microgreens for garnish
For the Champagne-Peppercorn Reduction:
200ml Champagne
Crushed pink peppercorns
50g unsalted butter
Salt, to taste
Method:
1. Heat the olive oil in a skillet over medium-high heat. Season the Turbot fillets with salt and pepper.
2.Once the oil is shimmering, place the Turbot fillets
3. in the skillet and sear until golden brown on both sides, about 3-4 minutes per side.
4. Remove and keep warm.
In the same skillet, add the minced shallot and sauté until translucent. Pour in the Champagne and add the crushed pink peppercorns. Simmer until reduced by half.
5. Whisk in the butter to create a velvety sauce. Season with salt and stir in the chopped tarragon.
6.To serve, place the seared Turbot fillet on Black Broste Copenhagen plates and generously spoon over the Champagne-peppercorn sauce. Garnish with delicate microgreens for added color and freshness
