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Fillet of Turbot with Asparagus & Yellow Wine and CROE Caviar Sauce (Serves 4)
4 x 160-180g Turbot Fillet Portions, Skinned
1 Shallot, Sliced
12 spears of English Green Asparagus
1 Sprig of Thyme
50 ml Vermouth
50 ml Yellow Wine, or a Dry Sherry
400 ml Chicken Stock
100 ml Double Cream
60g Butter
1/2 Clove of Garlic, Sliced
1 Lemon
50g CROE Beluga Caviar
1 Shallot, Sliced
12 spears of English Green Asparagus
1 Sprig of Thyme
50 ml Vermouth
50 ml Yellow Wine, or a Dry Sherry
400 ml Chicken Stock
100 ml Double Cream
60g Butter
1/2 Clove of Garlic, Sliced
1 Lemon
50g CROE Beluga Caviar
1. Start by making the sauce. Add half of the butter to a pan over a gentle heat and sweat down the shallots, garlic and thyme from roughly 5 minutes.
2. Add the vermouth and reduce until almost completely evaporated.
3. Add the yellow wine, or sherry, and reduce again.
4. Add the chicken stock and reduce by half, followed by the cream and reduce for a further 2 minutes.
5. Pass through a fine sieve and season with salt and a squeeze of lemon juice. Keep aside until later.
6. Place a pan of well salted water on to boil. Trim the woody base off the asparagus, and peel if you prefer.
7. Lightly season the turbot fillets and place into a medium hot pan. After approx. 3 minutes they should be a nicely golden brown. Turn them over and add the remaining butter to the pan, cooking for a further 2 minutes.
8. Whilst the turbot is cooking, drop the asparagus into the boiling water and reheat the sauce. The asparagus should only take 30 seconds to a minute to cook, depending on thickness. Strain once cooked.
9. To serve, place the turbot fillets onto warmed plates, topping with 2 spears of asparagus. Gently stir the CROE caviar into the sauce and pour onto the plate.
