Make Turbot in Champagne Cream Sauce

Turbot in Champagne Cream Sauce

Ingredients:

- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup champagne
- 1/2 cup heavy cream
- 2 eggs, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh rosemary
- 1/2 cup dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2 pounds turbot fillets
- 2 cups cooked rice

Instructions:

1. Heat the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.

2. Add the flour and cook, stirring, for 1 minute.

3. Gradually add the champagne, cream, eggs, salt, pepper, parsley, dill, chives, tarragon, thyme, oregano, basil, and rosemary. Cook, stirring, until the sauce thickens, about 5 minutes.

4. Add the wine and lemon juice and cook for 1 minute.

5. Heat the olive oil in a separate skillet over medium heat. Add the turbot fillets and cook until golden brown, about 4 minutes per side.

6. To serve, spoon the cooked rice onto a plate and top with the turbot fillets. Spoon the champagne cream sauce over the top and serve. Enjoy!