Seared Turbot with Beurre Blanc Recipe
Turbot fillets are smothered with beurre blanc, the classic French butter sauce, in this elegant dish from Paris bistro Allard.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Fish spatula
- Fine-mesh sieve
- Plate
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Whisk
- Kitchen stove
- Saucepan
- Lemon wedge
Ingredients
- 10 Tbsp. unsalted butter, cubed and chilled, divided
- 1 large shallot, finely chopped
- ½ cup white wine
- 1 bay leaf
- 1 thyme sprig
- ⅓ cup plus 2 Tbsp. heavy cream
- Kosher salt
- freshly ground black pepper
- Lemon wedges, for serving
- ¼ all-purpose flour
- 2 boneless, skinless turbot, sole, fluke, or flounder fillets (7–10 oz. each)
- Finely chopped parsley, for garnish
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