This simple fish recipe sings the praises of the humble sprout matched with fancy trout (and a splash of champagne).
4 x 200g/7oz turbot fillet, pin-boned, skin on
2 medium shallots, finely sliced
150ml/5fl oz white wine
150ml/5fl oz fish stock
150ml/5fl oz double cream
2 leeks, green part discarded, very finely julienned
10 sprouts, tough outer leaves discarded, very finely julienned
2 sprigs fresh thyme, leaves picked
110ml/4fl oz champagne
2 tbsp chopped chives
Heat a frying pan until hot, add a few knobs of the butter and the fish, skin-side down.
Cook over a medium heat for two 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.
Heat a frying pan until medium-hot, add 50g/2oz of the butter and the shallots and fry for a couple of minutes, or until softened but not browned.
Add the white 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.
Heat another frying pan until hot, add the rest of the butter, leeks and sprouts and fry over a high heat until just wilted, but still bright green.
Season with a little salt and black pepper.
To serve, return the sauce to the heat and warm until just simmering, then add the champagne and chives and stir through.
Pile the leeks into the centre of four soup plates, then top with the turbot, skin-side up. Spoon the champagne sauce over the top.
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James Martin presents with help from top chefs Mark Sargeant and Ross Shonhan.