Turbot Fillet with Champagne Sabayon

Turbot Fillet with Champagne Sabayon
  • For : 4 servings
  • Time : 45 minutes
  • Difficulty : easy

Ingredients for Turbot Fillet with Champagne Sabayon :

  • 1 turbot cut in fillets
  • 120 g butter
  • 7 egg yolks
  • 25 cl champagne brut
  • 10 cl fish stock
  • 1 shallot
  • 2 tablespoons crème fraîche
  • salt
  • pepper

Technical stages for Turbot Fillet with Champagne Sabayon :

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1

Prepare all ingredients;

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2

Cut the butter in pieces and melt it on very low heat or on the corner of your stove.

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3

Finely cut the shallot.

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4

Sprinkle the minced shallot on the bottom of the dish.

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5

Line the turbot fillets in the dish.

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6

Add a glass of champagne...

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7

...along with 10 cl of boiling fish stock.

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8

Add salt and bake 5 mn in preheated oven at 240°C.

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9

Separate the egg yolks.

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10

Place these yolks in a sauté pan along with the reduced cooking juice and the remaining champagne.

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11

Place the sauté pan on the corner of a hot stove (or in a bain-marie) and vigorously whisk by making figure 8's in the bottom of the pan.

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12

The mixture must make a little foam, and increase in volume and slightly thicken.

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13

The whisking stage must last for a good 10 minutes continuously. The sabayon is ready when the whisk leaves visibles traces in the bottom of the saucepan.

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14

Once the butter is melted, remove the petit lait (white liquid).

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15

Add very gently by delicately whisking the cleared butter to the sabayon.

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16

Finally add the 2 tablespoons of crème fraîche. Adjust seasoning.

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17

Dress the turbot fillets with champagne sabayon. Serve the rest of sabayon in a sauce dish.

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The essentials

To make this recipe, some of these items will be required: