Champagne Turbot Recipe
Turbot is a fish that is often consumed during the holidays. This pairs quite well with champagne consumption during this time of year. At De Lozey, we wanted to invite you to combine the two. Therefore, we offer you this very easy-to-make recipe for turbot with champagne...
- Turbot and Champagne: A Delicate Marriage
- Foie Gras Recipe with Champagne
- Which Champagne to Pair with Foie Gras?
Turbot and Champagne: A Delicate Marriage
Turbot, a flat diamond-shaped fish, has firm, white, lean flesh that is absolutely delicious. Gourmets appreciate its delicate flavor, making it an ideal fish for gastronomy.
As the "prince of the seas," it must be cooked delicately to preserve its taste. If prepared with a sauce, it should not be too pronounced. That's why the best choice of alcohol to prepare your sauce is champagne.
With its delicate aromas, champagne will delicately flavor your turbot. Of course, it's better to opt for a champagne with fresh and fruity notes or with subtle citrus touches.
Turbot with Champagne Recipe
- Preparation Time: 35 minutes
- Cooking Time: 50 minutes
Ingredients
- 1 turbot weighing 1.750 kg
- 300 g of button mushrooms
- 180 g of butter
- 0.5 liters of brut champagne
- 30 g of flour
- 1.5 dl of broth
- 1 dl of fresh cream
- Salt and pepper
Preparation
- Cut off the earthy stem of the mushrooms, wipe them carefully without washing them unless they are very dirty. Slice them before melting them in 50 g of butter.
- Place the mushrooms in an ovenproof dish, then place the turbot on top. Season with salt and pepper, moisten with champagne, and sprinkle with small pieces of butter (50 g).
Place the dish on the stove; cook over medium heat; when it starts to boil, transfer the dish to a medium oven (Th. 5, 150°C) and let it cook for 25 minutes, basting it frequently.
Preparing the Sauce
Melt 30 g of butter in a small saucepan; add the flour; as soon as it foams, add the broth and 1 dl of the fish cooking liquid; adjust the seasoning and let it simmer for 10 to 15 minutes over very low heat.
Add the cream and the remaining butter (50 g) to this velouté; coat the turbot with it.
Glaze for 5 minutes in a very hot oven (Th. 9, 270°C).
Which Champagne to Pair with Turbot with Champagne?
Many of our De Lozey champagnes pair perfectly with your turbot with champagne recipe. For example, we recommend our De Lozey Brut Tradition champagne. This champagne is our signature cuvée with lovely fruity notes.
Discover Our Brut Tradition
Deliciously fruity, energetic, refreshing, and easy to enjoy, it's the essential champagne, the safe bet. No classic champagne will tantalize your taste buds like this.
Now that you have the recipe in hand, all that's left is to prepare it. This wonderful recipe for turbot with champagne will delight your guests. Furthermore, to learn more about our signature champagne, we invite you to browse our article, "De Lozey Brut Tradition Champagne: A Must-Try Signature Champagne."