Baby Turbot with Prosecco Foam

Summary

Ingredients

• 3 fish (s) (baby turbot, approx. 500 g each), whole
• 8 king prawns, headless
• 250 ml sparkling wine (Prosecco)
• 300 g pasta (linuine)
• 5 shallot (s)
• 150 g crème fraîche
• 1 tablespoon mustard (tarragon mustard)
• 1 pinch (s) cayenne pepper
• 150 g butter
• 1 egg yolk
• 1 lemon (s)
• 3 cloves garlic
• 1 bunch parsley
• 4 tablespoon olive oil

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Instructions

1. Skin the light side of each baby turbot. Cut out the gills, drizzle with lemon juice. Cut each king prawn in half lengthwise down the belly, keeping the tail connected, and remove the intestinal vein.
2. Finely chop the 5 shallots. In a small saucepan over medium heat, melt roughly 30g butter, add shallots, and cook for 2 min until softened. Pour in 250ml Prosecco and simmer for 5 min until reduced by half. Stir in 150g crème fraîche and 1 tablespoon tarragon mustard. Simmer for 5 min until reduced by half again. Pour through a fine sieve into a bowl, pressing shallots through as much as possible. Season with salt and cayenne pepper to taste. Set aside.
3. Drizzle 4 tablespoons olive oil on a baking sheet and rub a thin coating of butter over it. Place the 3 baby turbot on the sheet with dark side down. Melt 60–80g butter with 3 minced garlic cloves and chopped parsley from 1 bunch, stirring for 1 min over medium heat. Brush this mixture over the fish. Preheat your oven's broiler to high (230°C / 450°F).
4. Bring a large pot of salted water to a boil and cook 300g linguine according to package directions. Once the broiler is preheated, place the baking sheet with fish in the oven on the middle rack, about 10–12 cm below the broiler. Broil for 15–20 min until the fish is cooked through.
5. With 4 minutes of cooking time remaining, add the 8 king prawns to the baking sheet. Drain the cooked linguine and return to its pot, folding in 50g butter. Heat the Prosecco sauce base in a small saucepan over medium heat until it just comes to a boil. Remove from heat and whisk in 1 egg yolk with a hand blender until the sauce is foamy and light. Keep warm without letting it return to a boil.
6. Divide the linguine among four serving plates. Fillet the fish from the bones and place on top of the pasta with the prawns. Drizzle the Prosecco foam around the dish.