Sea Trout in Champagne Sauce? It's a recipe from Hopkinson's Week In, Week Out. You roast the whole fish (with shallots, champagne, thyme and bay leaves), then make a sauce with the skin and bones and cream that gets served over the warmed filets.
We have a bottle of Dom Perignon from my MIL that I'm going to serve with it (not use to make it though!) and wonder what to serve with the fish? I've really been at a loss on figuring out this menu and just decided on the fish. The recipe says that this dish is classically grarnished with fleuron (puff pastry crescents) and since I have some left over dough in the freezer, I'll probably make those.
I have a celeriac in the fridge, some mushrooms, not sure what else, but will have to go out to buy the fish, so any suggestions welcome.