Turbot Demi-Deuil with Truffle

Rinse and pat the turbot completely dry. Using your fingers and a small palette knife, carefully separate the dark skin from the flesh along the lateral line on both sides without tearing. Slide the truffle slices evenly under the skin across the entire upper surface, overlapping slightly so the flesh is covered in a mosaic of black. Rub the softened butter over the skin and season the fish all over with fleur de sel and white pepper. Wrap the prepared turbot loosely in cling film and refrigerate for 24 hours, allowing the truffle vapours to penetrate the flesh.

Remove the fish from the refrigerator 45 minutes before cooking to take the chill off. Preheat the oven to 200°C fan (220°C conventional). Place the turbot dark-skin-side up in a deep roasting tray.

Pour the white wine and fish stock into the tray around the fish, then scatter in the minced shallots. Transfer to the oven and roast for 20–22 minutes, basting twice with the pan juices, until the fish reaches an internal temperature of 63°C at its thickest point — verify with a meat thermometer. The flesh should yield cleanly from the central bone.

Carefully transfer the turbot to a warmed serving platter and tent loosely with foil. Pour all the roasting juices and shallots through a fine sieve into a wide saucepan, pressing to extract all liquid. Place over high heat and reduce until approximately 100ml remains and the liquid is syrupy and glossy.

Pour in the double cream and reduce over medium-high heat until the sauce coats the back of a spoon.

Remove the pan from the heat and whisk in the cold butter cubes one at a time, moving the pan on and off a low flame to maintain an emulsion without boiling. Season with lemon juice, salt and white pepper to taste. Stir in the chopped parsley.

Spoon the sauce over and around the turbot. Lay the freshly shaved truffle across the fish just before serving so the heat of the dish releases its aroma at the table.