Turbot with new potatoes and a Champagne sauce

Add a touch of luxury to your supper with buttery turbot and a cheeky Champagne sauce.

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For the new potatoes, beans and peas

For the turbot

  • 75g/2¾oz butter
  • 4 x 200g/7oz turbot fillet, pin-boned, skin on

For the Champagne sauce

To serve