- 8 oysters, opened, juices retained
- 1 shallot, shredded
- 200ml/7fl oz champagne
- 2 tbsp double cream
- 100g/3½oz butter
- squeeze of lemon juice
- salt and freshly ground black pepper
- 4 x 75-100g/3-3½ portions of turbot fillet, skinned
- 1 large leek, finely shredded
- 1 heaped tbsp lightly chopped chervil
- In a small saucepan, gently warm the oysters in their juices for a minute or two before removing from the heat.
- Put the shallot and champagne into a separate saucepan and bring to the boil, allowing to reduce in volume by half. Strain the oyster juice into the pan, continuing to boil until once again reduced by half.
- Add the double cream and once simmering, whisk in 75g/3oz of the butter into the sauce a bit at a time. Finish with a squeeze of lemon juice, seasoning with salt and freshly ground black pepper. Keep the sauce to one side.
- Divide the remaining butter between two frying pans and place both over a medium heat. Once sizzling, place the turbot in one pan and the shredded leek in the other. Season both with salt and freshly ground black pepper. Gently fry both for a few minutes, allowing the turbot to take on a light golden colour before turning. Cook until the leeks are softened.
- Warm the sauce, adding the cooked oysters and chopped chervil. Divide the leeks between four bowls, placing a single oyster onto each. Place the turbot on top, presenting each with a remaining oyster before spooning the sauce over.