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Pan-fried turbot with champagne sauce, leeks and sprouts

This simple fish recipe sings the praises of the humble sprout matched with fancy trout (and a splash of champagne).

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  • 110g/4oz butter
  • 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