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).

Crab and Champagne risotto

It looks quite unappetising from the photo but it tasted a lot better than it looked! I know that Italians tend not to mix seafood with cheese in pasta and risotto dishes but the parmesan really suited this dish.

Ingredients (serves 2):

150g cooked white crab meat

1 cup full of risotto rice

1 glass of champagne

approx 200ml veg or fish stock

1 leek

1 clove of garlic

4 shallots

a handful of mushrooms

approx 50ml single cream

a handful of grated parmesan

salt and pepper

small knob ofbutter

• Peel and finely dice the shallots, garlic and leek. Heat the butter in a non stick pan and add the diced veg
• Finely chop the mushrooms and add those once the shallots/leek/garlic have softened
• Once the mushrooms have been cooking for about 5 minutes, add the rice and stir it through
• Alternate adding a splash of champagne and then stock into the pan. Keep adding liquid every 5 minutes or so as the rice soaks it up
• After 20 minutes or so the rice should be tender. Add the cooked crab meat and stir through the rice. Add the parmesan and a swirl of cream towards the end
• Season to taste and serve with a glass of champagne of course!

Friday food

The best start to the weekend. A glass of fizz and a little plate of antipasti, and no work till Monday :-)