Pan-fried turbot.

Delicious pan fried turbot on a bed of seasonal vegetables and nage butter sauce.

Wines to go with this dish.

• With fish I prefer a White Burgundy or perhaps a Trimbach or other fine wine from Alsace.

These are a few of Christine's other main course dishes...

• Crispy confit of duck with Chinese spices
• Lamb shank with garlic, rosemary and butterbeans
• Salmon in a brioche crust