Turbot in Yellow Champagne Lentils

Rinse and dry the turbot and season with salt and pepper. Add shallots and stock to the frying pan, place the fish with the dark side in the stock and cook for 20 minutes. Remove fish and keep warm, reduce stock and thicken with butter. Carve the fish and arrange on the sauce.

Champagne lentils :

Sauté ginger, garlic, shallots and lentils in butter. Extinguish with vegetable soup and cook for five min. Score the scallions lengthwise several times and add to the lentils, then add champagne and tarragon. Reduce the liquid, add diced tomatoes and chopped parsley and season strongly with salt and freshly ground pepper.

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