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–+ servings

Turbot with Morel Sauce

Dinner
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!
Turbot with Morel Sauce recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4

Ingredients 

Equipment

Instructions

1. Prepare the morels

  1. 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.

2. Blanch the peas

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

3. Make the sauce

  1. 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.

4. Bake the turbot

  1. 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.

5. Assemble

  1. 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.

6. Serve

  1. 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.