Recipe
Turbot fillet with fresh peas and turbot wing ragout with freekeh
Spring Pairings for Bollinger Rosé
In this recipe, Chef Amandine has decided to showcase Turbot Meunière, which has a buttery elegance that acts as the perfect counterpoint to Bollinger Rosé’s freshness and delicate acidity. She serves it with lightly smoked freekeh, which gracefully enhances the finesse of Bollinger Rosé’s fine bubbles and exquisite fruit notes.
Ingredients
- 1 Turbot (800g)
- 650g sugar snap peas
- 100g butter
- 200g dry freekeh
- 300ml vegetable stock
- 20g chive oil
- A generous handful of wild herbs
Method
- Carefully de-skin the Turbot fillets.
- Keep the wings.
- Cut a line down the centre of each fillet.
- De-pod the peas.
- Cook in salted boiling water for 5-8 minutes, depending on their size.
- Cool immediately in iced water to halt the cooking and fix the colour.
- Remove the skin from roughly one third of the peas and set aside
- Add a spoonful of butter to the rest of the peas for the pea purée.
- Cook the freekeh as you would a risotto, gradually adding the vegetable stock, for around 15 minutes.
- Fry the turbot wings in butter.
- Add the peas and freekeh and keep at temperature.
- Add the turbot fillets to a hot frying pan and cook for around one and a half minutes on each side.
- Leave to rest for two minutes before cutting the fillet into three equal pieces.
- Dress each plate with a little pea purée and add the pea, wing, and freekeh ragout.
- Arrange the turbot on top.
- Sprinkle with wild herbs.
- Drizzle with chive oil
- Serve immediately.
"To create this dish around Bollinger Rosé, I obviously wanted to work with seasonal ingredients."
Chef Amandine Chaignot
