- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 50 minutes
- Effort: medium
For the tarragon butter sauce
- 100 ml white wine
- 1 tbsp white wine vinegar
- 1 small shallot, peeled and finely diced
- 1 tbsp whipping cream
- 100 g unsalted butter
- coarse salt and freshly ground black pepper
- 4 small sprigs of tarragon, leaves chopped
For the turbot and vegetables
- 10baby leeks, washed and halved lengthways
- 100 ml water
- 90 g unsalted butter
- 10 asparagus
- 200 g broad beans, lightly blanched and peeled
- 4x160 g turbot fillets, skinned
1. Preheat the oven to 190C/gas 5.
2. For the butter sauce, reduce the white wine and white wine vinegar with the shallots until there about two tablespoons of liquid remain. Whisk in the cream, and gradually add the butter, stirring constantly, until smooth. Season and keep warm.
3. Put the leeks into a shallow pan with a little water, and add 30g of the butter. Cook rapidly for about 10 minutes, adding a little more water if necessary, until there is almost no liquid left. Add the blanched asparagus and broad beans and heat through. Season and keep warm.
4. While the leeks are cooking, put the turbot filets in a roasting tin, dot with the remaining butter, and season well. Bake for eight minutes, until just cooked through, remove from the oven and leave to rest for 5 minutes.
5. To serve, spoon the leeks, asparagus and broad beans onto four warmed plates and top with the turbot.
6. Add the chopped tarragon to the butter sauce, spoon over the fish and serve straight away.
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