140min 4 ppl
Poached Turbot with Beurre Blanc
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 8 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 38g
Carbs 4g
Fats 48g
About this dish
Turbot is poached in a court-bouillon kept just below a simmer — never boiling — to preserve its extraordinary, gelatinous texture, then finished with a beurre blanc built on a sharp shallot-and-Muscadet reduction that stops just before the butter fully clarifies, keeping the sauce silky rather than heavy.
Allergy Info
Dairy, Celery, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Onionthinly sliced1 small
- Carrotthinly sliced1 whole
- Celery stalksthinly sliced2 stalks
- Fresh flat-leaf parsleyplus extra leaves to finish4 sprigs
- Shallotsvery finely minced3 medium
- Fresh lemon juice1 tsp
Fish & Seafood
- Turbot filletsskin on, pin-boned4 fillets (200g each)
Dairy & Eggs
- Double cream2 tbsp
- Unsalted buttercold, cut into 1cm cubes250 g
Dried Goods
- Cold water1 litre
Spices & Seasonings
- Bay leaf1 leaf
- Black peppercorns6 whole
- Fine sea salt1 tsp
- Fine sea salt and white pepper1 to taste
Oils & Condiments
- Dry white winesuch as Muscadet250 ml
- Dry white winesuch as Muscadet150 ml
- Dry white wine vinegar75 ml
Utensils
- Wide shallow saucepan or sauté pan
- Fine-mesh sieve
- Small heavy-based saucepan
- Whisk
- Meat thermometer
- Slotted spatula
Method
1
Combine the water, 250ml white wine, onion, carrot, celery, bay leaf, peppercorns, parsley sprigs and salt in a wide, shallow saucepan or sauté pan large enough to hold all four fillets in a single layer. Mince the shallots and cut the cold butter into cubes, then keep the butter refrigerated until needed.
Approx. 10 minutes
2
Bring the court-bouillon to a boil over medium-high heat, then reduce to a bare simmer and cook for 20 minutes to develop flavour. Strain through a fine-mesh sieve, discard the solids, and return the liquid to the pan.
Approx. 20 minutes
3
While the court-bouillon simmers, combine the minced shallots, 150ml white wine and white wine vinegar in a small heavy-based saucepan. Bring to a boil over medium heat, then cook until the liquid is reduced to approximately 2 tablespoons — the shallots should be almost dry and the mixture should smell sharp and sweet.
Approx. 10 minutes
4
Add the double cream to the reduction and stir to combine over low heat. Cook until the cream has reduced by half and the mixture is slightly thickened, about 1–2 minutes.
Approx. 2 minutes
5
Remove the beurre blanc pan from the heat. Begin whisking in the cold butter, one or two cubes at a time, returning the pan briefly to the lowest possible heat if the sauce cools too much — the butter should melt into a creamy, opaque sauce, not clarify. Season with salt, white pepper and lemon juice, then keep warm off the heat, whisking occasionally.
Approx. 8 minutes
6
Slide the turbot fillets into the strained court-bouillon, skin side down. The liquid should barely tremble — adjust the heat to maintain 75–80°C. Poach until a meat thermometer inserted into the thickest part reads 63°C, approximately 8–10 minutes depending on thickness.
Approx. 10 minutes
7
Lift the fillets from the court-bouillon using a slotted spatula and drain briefly on a clean kitchen towel, skin side up. Carefully peel away the skin if desired.
Approx. 2 minutes
8
Spoon the beurre blanc onto warmed plates, place the turbot fillets on top and finish with a few flat-leaf parsley leaves. Serve immediately.
Approx. 2 minutes
