Turbot au Vermouth De Chambery

1. 1

   In a saute 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.

2. 2

   Add the vermouth and simmer over medium heat until reduced by half.

3. 3

   Add the cream and simmer for 3 to 4 minutes, until reduced by half, then add the morels and heat through for 2 minutes.

4. 4

   Taste and add more salt and pepper as you like.

5. 5

   The sauce should be the consistency of thin gravy and should taste delicious on its own.

6. 6

   Remove from the heat, cover, and set aside.

7. 7

   Melt the remaining 2 tablespoons butter in a large frying pan or saute pan over medium heat.

8. 8

   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.

9. 9

   Using a spatula, carefully lift up the fish and wipe the cooking fat from the pan.

10. 10

    Replace the fish, spoon the sauce over, add the chives, and warm for 1 to 2 minutes.

11. 11

    Cooked turbot falls apart so easily that we like to serve it directly from the pan at the table.

* Per serving · 4 servings · Values may vary.