Turbot in the Normandy style
List of ingredients
Serves 4
1 whole turbot, gutted
6 white mushrooms, soaked in lemon juice
1 carrot, finely sliced
1 onion, finely chopped
½ leek, finely chopped
25cl. Sour cream
30 cl. Petit Chablis
60g butter
1 egg yolk
2 bay leaves
Chives
Salt and pepper for taste
Preparation time: 20 minutes
Cooking time: 55 minutes
Sommelier’s tip
Chablis Grand Cru Preuses
Turbot is a noble and rare fish that is exquisitely fine, with a texture that is both firm and soft. It deserves to be paired with a Grand Cru, which will meet its mineral purity and its elegance. The mature fruit aromas of this wine (preserved lemons, ripe peach, and apple compote) evolve towards those of mushrooms and honey. Its presence in mouth corresponds perfectly to the tastiness of this fish. Once called “King of Lent”, this fish has found an ideal partner for the month of April!
Method
Heat 20g of butter in a 10-inch deep heavy skillet over medium heat. Add carrot, onion and leek, and cook for 8 minutes until onion is softened and golden brown. Add the bay leaves, the wine, a glass of water, salt and pepper. Simmer for another 10 minutes.
Separate the solid from the liquid, and put the liquid in a second skillet. Add the turbot, and poach it. Simmer it over low heat for 7-8 minutes, leaving the lid off. Transfer turbot to a plate, cover with foil, then add mushrooms and simmer gently for 10 minutes. Remove them from the skillet and set aside in a bowl.
Boil the stock, stirring occasionally, about 8 minutes.
While the stock reduces, mix sour cream and egg yolk. Remove the stock from heat and gently incorporate the cream and egg mixture. Turn the heat on low, and add the remaining butter, cut into small pieces. Stir carefully and constantly to mix nicely.
Serve the fish at the center of the plate and put vegetables on either side.
Chef's Tip
Do not overcook the turbot, and make sure to serve it on warmed plates!
You can replace the turbot by another fish such as lemon sole or brill.
