Turbot Au Vermouth De Chambéry Recipes

TURBOT WITH BROWN BUTTER AND CAPERS

Steps:

• Sprinkle the turbot on both sides with salt and pepper. Heat a few tablespoons of canola oil in a large saute pan over high heat. When you see a wisp of smoke, add the fillets to the pan (do not overcrowd the pan to achieve a proper sear, so cook in batches if you have to). Add 1 to 2 tablespoons of the butter per fillet to the pan. Cook the turbot on both sides until lightly golden brown and just cooked through, about 2 minutes total. Remove to a plate.
• Deglaze the pan with the white wine over medium-high heat and let cook all the way down to a dry pan. Add the remaining butter to the saute pan and cook until slightly golden brown. Add the capers and lemon juice, and then add the fish back to the pan. Baste the fish with some of the sauce to warm. Remove from heat, add the tarragon and season with salt and pepper if necessary.
• Put each fillet on a plate and spoon the sauce over the fish. Garnish with the lemon zest and a sprig of tarragon.

TURBOT AU VERMOUTH DE CHAMBéRY

Steps:

• In a sauté pan, sweat the shallot in 2 tablespoons of the butter with the tarragon and a pinch each of salt and pepper for 3 or 4 minutes, or until soft and tender. Add the vermouth and simmer over medium heat until reduced by half. Add the cream and simmer for 3 to 4 minutes, until reduced by half, then add the morels and heat through for 2 minutes. Taste and add more salt and pepper as you like. The sauce should be the consistency of thin gravy and should taste delicious on its own. Remove from the heat, cover, and set aside.
• Melt the remaining 2 tablespoons butter in a large frying pan or sauté pan over medium heat. When the butter stops foaming, add the fish and cook, turning once, for 3 to 4 minutes on each side, or until a golden brown crust forms on both sides.
• Using a spatula, carefully lift up the fish and wipe the cooking fat from the pan. Replace the fish, spoon the sauce over, add the chives, and warm for 1 to 2 minutes. Cooked turbot falls apart so easily that we like to serve it directly from the pan at the table.