Turbot with Morel Sauce

Firm white turbot fillets baked until just flaking, served under a creamy morel sauce simmered with white wine and butter. Earthy, rich, and delicate at once. The treasured springtime pairing of bistrot and grand restaurant tables!

Prep25

Cook25

Total50

Servings

DifficultyMedium

Ingredients

4 fillets turbot
250 gr morels or 30–40g dried morels
1 onion
20 gr unsalted butter
1 tbsp rapeseed oil or sunflower oil
150 ml dry white wine
200 ml Double cream
100 gr peas
1 handful purple mustard leaves or baby spinach leaves
salt and black pepper

Equipment

Instructions

Prepare the morels

If using dried, soak in hot water, milk or stock for 30 minutes, then drain and rinse. Strain and keep the soaking liquid. If using fresh, rinse carefully under running water and pat dry.

Blanch the peas

Boil the peas in salted water for 1–2 minutes until bright green and just tender. Drain and cool under cold water.

Make the sauce

Melt the butter with the oil in a frying pan. Soften the chopped shallot gently without colouring. Add the morels and cook 5–8 minutes. Pour in the wine, boil and reduce by half, adding the strained soaking liquid and reducing again. Lower the heat, stir in the cream, and simmer 10–12 minutes until it coats a spoon. Season with salt, white pepper and a squeeze of lemon.

Bake the turbot

Heat the oven to 180°C (160°C fan). Pat the fillets dry, season both sides, place on a lined tray and brush with oil. Bake 8–10 minutes, until just opaque and flaking.

Assemble

Spoon the sauce onto plates and set a fillet on each. Scatter the peas and mustard leaves around the fish. Finish with snipped chives or parsley.

Serve

Serve straight away, with new potatoes or a green salad.

Notes

The peas and mustard leaves are optional but give colour and freshness.
Strain the morel soaking liquid before using it, to keep grit out of the sauce.
Don't let the sauce boil once the cream is in, or it may split.
Take the turbot out the moment it flakes, as it overcooks quickly.

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