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Turbot with champagne sauce
Fruit and vegetables
150g/5½oz
new potatoes
, cut into quarters
150g/5½oz
broccoli
, cut into small florets
8
asparagus
spears, trimmed
100g/3½oz fresh
broad beans
, podded
2 medium
shallots
, finely sliced
2 tbsp chopped
chives
sprigs of fresh
chervil
Cooking ingredients
2 tbsp
olive oil
salt and freshly ground
black pepper
150ml/5fl oz fish
stock
Dairy, eggs and chilled
75g/2¾oz
butter
75g/2¾oz
butter
50g/1¾oz
butter
150ml/5fl oz
double cream
Meat, fish and poultry
4 x 200g/7oz
turbot
fillet, pin-boned, skin on
Other
100g/3½oz fresh
peas
150ml/5fl oz dry
white wine
110ml/3¾fl oz
champagne
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