We love Dover sole, or at least we used to. It’s not as sound a menu choice these days, so instead we go for local turbot from the Gulf of Saint Lawrence. The classic turbot au vin jaune is exceptional, but said vin jaune can be really difficult to locate. A crisp, dry vermouth such as Vermouth de Chambéry will do.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
