Ingredients

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

Directions

• Bring a pan of salted water to the boil and cook the potatoes for 10-15 minutes. Drain and set aside.
• Bring a separate pan of salted water to the boil and cook the vegetables
• starting with the broccoli
• then asparagus
• then broad beans and then peas. Cook the broccoli for 8-10 minutes
• depending on the size
• then add the other vegetables at 2 minute intervals.
• For the turbot
• heat a frying pan until hot. Add the butter and the fish
• skin-side down. Cook over a medium heat for 2 minutes until the skin is crisp and the fish is cooked two-thirds of the way through. Flip over and cook for another minute
• then remove from the heat and leave to rest in a warm place for one minute.
• For the sauce
• heat a frying pan until medium-hot
• add the butter and the shallots and fry for a couple of minutes
• or until softened
• but not browned.
• Add the wine and cook until the volume of liquid has reduced by half
• then add the fish stock and cook until reduced by half again. Add the cream and cook once more until reduced by one-third. Strain through a fine sieve into a clean pan
• check the seasoning
• adding salt and pepper to taste and set aside.
• For the vegetables
• heat a frying pan and add the oil
• once hot add the potatoes cook for 2-3 minutes
• then add the vegetables. Add the butter and season with salt and pepper and stir.
• Just before serving
• return the sauce to the heat and warm until just simmering
• then add the champagne and chives and stir through.
• Place the vegetables in the centre of a serving bowl and top with the fish. Pour over the champagne sauce and garnish with chervil.