Turbot with Morels and Vin Jaune

Place the dried morels in a heatproof bowl and pour over 300ml of just-boiled water. Set aside and reserve the soaking liquor once done. Finely mince the shallots and garlic, cube the cold butter, and chop the herbs. Pat the turbot fillets completely dry with kitchen paper and season both sides with fine sea salt and white pepper.

Soak the morels for 30 minutes, then lift them out, squeeze gently, and slice any large morels in half lengthwise. Carefully pour the soaking liquor through a fine-mesh sieve lined with a damp paper towel, leaving the last tablespoon of grit behind. Reserve the strained liquor.

Melt 20g of the cold butter with 1 tbsp of neutral oil in a wide sauté pan over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until completely soft and translucent — about 5 minutes. Add the garlic and cook until fragrant — about 1 minute.

Add the drained morels to the pan and sauté over medium-high heat until they begin to colour lightly at the edges — about 3 minutes.

Pour in the vin jaune and increase the heat to high. Reduce until the liquid is nearly evaporated and syrupy — about 5 minutes.

Add the strained morel soaking liquor and fish stock, then reduce by half over medium-high heat — about 6 minutes.

Pour in the double cream and reduce over medium heat until the sauce coats the back of a spoon — about 8 minutes. Taste, adjust seasoning with salt and white pepper, then remove from the heat and keep warm.

Heat the remaining 1 tbsp neutral oil in a separate heavy-based frying pan (stainless steel or carbon steel) over high heat until shimmering. Lay the turbot fillets skin-side down, pressing gently for the first 30 seconds to prevent curling. Cook until the skin is golden and crisp — about 4 minutes.

Flip the fillets and cook until the flesh is just opaque through and a meat thermometer inserted into the thickest part reads 63°C — about 2 minutes. Remove from the heat immediately.

Return the sauce to low heat and whisk in the remaining cold butter cubes one at a time until glossy and emulsified. Stir in the parsley and tarragon.

Spoon the morel sauce generously into warmed shallow bowls or plates. Place one turbot fillet skin-side up on each pool of sauce and serve immediately.