Baerii Caviare with oysters from Venø on steamed turbot, leaks and champagne sauce

10 settings

Champagne Sauce
1 shallot
1 clove of garlic
the white of a leak
½ fennel
2 mushrooms
1 sprig of thyme
1 tablespoonful of olive oil
2 decilitre of champagne (remember to have a glass while prepairing the meal)
½ litre of mussel stock
½ litre of fish stock
1 decilitre of whipping cream
2 decilitre of whole milk
a bit of lemon juice

Leak
10 leaks
1-2 tablespoonfuls of unsalted butter

Turbot
10 pieces of 80 grammes turbot fillet
some butter
2-3 decilitre fish stock
salt and fresshly ground white pepper

Oyster from Venø
10 large oysters from Venø
120 grammes of Baerii caviare

Procedure
Clean the vegetables and cut them roughly. Sauté them tender in the olive oil without getting colour. Add champagne and reduce by half. The stock is added and reduced by half. Sieve and add the dairy products. Taste with salt, freshly ground white pepper and a little juice of lemon. To be served around the subject matter.

Cut the white of each leak in three equally sized pieces. Boil tender in water and salt. When they are tender carefully shove the inner part out of each leak and save the outer "ring". The rest should be blended with butter and tasted with salt and freshly ground white pepper. The puree is squirted into the leak "rings" and warmed at 160 degrees in an ovenproof dish coated with a little butter covered by foil. Serve underneath the steamed turbot.

The filets of turbot are placed in a buttered ovenproof dish, which has been seasoned with salt and freshly ground white pepper. Just before
preparation the fish stock is boiled and poured into the ovenproof dish so that it just covers the contents with _centimeters. Cover with foil and steam either in the oven or on low power on a hot plate until finished.

The fresh oysters should be opened shortly before serving and placed on top of the turbot filets. The juice of the oysters is poured into the sauce.

At last Baerii Caviare on top of it all.