French cuisine · Fish & Seafood

Turbot with Champagne

Pieces of turbot gently poached in champagne, the poaching liquid then reduced with cream into a silky sauce.

Ingredients · for 4 servings

• 800 g turbot (in pieces, or halibut)
• 300 ml champagne (or dry sparkling wine)
• 200 ml fish stock
• 3 shallots
• 200 ml cream
• 60 g cold butter
• 1 bunch chervil
• 1 pinch nutmeg
• Salt, white pepper

Instructions

1. Rinse the turbot pieces, pat dry and let sit at room temperature for 20 min.; cut the shallots into fine strips.
2. Sauté the shallots in 20 g butter in a wide sauté pan for 4 min. until translucent without taking on color, then pour in champagne and fish stock.
3. Bring the liquid to about 80°C – it should only tremble lightly, not bubble – add the fish pieces and poach covered for 8–10 min., until the flesh comes away easily from the bone.
4. Lift out the fish with a slotted spoon, keep warm covered on a warmed platter and strain the poaching liquid through a fine sieve into a pot.
5. Reduce the liquid uncovered by half, add the cream and reduce at a boil for another 5–6 min. until the sauce visibly thickens; whisk in the remaining cold butter and season with nutmeg, salt and white pepper.
6. Arrange the fish pieces on deep plates, nappe with the sauce and serve immediately sprinkled with picked chervil.