Turbot in a crab and champagne sauce

Ingredients:

2 turbot fillets or steaks

cooked crab meat

2 shallots, peeled and quartered

1 clove of garlic, crushed

100ml champagne

50ml double cream

flat leaf parsley, chopped

salt and pepper

olive oil

• Pre-heat the oven to 180 degrees
• In an oven proof dish, place the shallots and garlic and drizzle with a little olive oil. Roast in the oven for 15 minutes or so.
• Lay the turbot fillets over the roasted shallots and garlic and pour over the champagne. Roast for 10 minutes.
• Scatter the crab over the turbot and pour over the cream. Season with salt and pepper and put back in the oven for another 10 minutes.
• Once cooked, scatter with fresh parsley and serve with potatoes and a green veg. (Note: the turbot may take longer to cok than 20 minutes - it depends on how thick your fillets or steaks are).