T-Bone Plaice with Baby Squid/Champagne & Caviar Sauce

Name: T-Bone Plaice with Baby Squid/Champagne & Caviar Sauce
Yield: Serves Four
Ingredients: 6 button mushrooms, sliced; 1 tbsp Sevruga caviar; 1 medium carrot, peeled, finely sliced; 300 ml white fish stock; rapeseed oil; 400 g baby squid; 1 large plaice, roughly 1.5 kg; 1 handful of sea beet leaves; 1 knob of salted butter; 1 large shallot, peeled, finely sliced; 300 ml double cream; sea salt & black pepper; 200 ml champagne; 200 g salted butter

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Sauce

200 g salted butter
1 large shallot, peeled, finely sliced
1 medium

Method

To make the sauce

Melt 50 g of the butter in a saucepan over a medium heat, add the shallot, carrot and mushrooms and sweat until just softened but not coloured. Add half of the champagne and reduce by a third to a syrupy consistency. Next add the white fish st