Turbot Poached in St.-Emilion Recipe

Name: Turbot Poached in St.-Emilion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium-size Yukon Gold potatoes, about 1 pound; Salt; 7 tablespoons creme fraiche; 8 tablespoons unsalted butter, preferably high-fat European style, diced; Freshly ground black pepper; 3 tablespoons extra virgin olive oil; 16 pearl onions, peeled; 1 large shallot, finely chopped; 2 cups St.-Emilion or other dry red wine, preferably merlot; 2 cups fish stock; 1 pound turbot or sea bass fillets, skinned, in four pieces; 1 tablespoon chopped flat-leaf parsley leaves

Servings: persons

8 medium-size Yukon Gold potatoes, about 1 pound
Salt
7 tablespoons creme fraiche
8 tablespoons unsalted butter, preferably high-fat European style, diced
Freshly ground black pepper
3 tablespoons extra virgin olive oil
16 pearl onions, peeled
1 large shallot, finely chopped
2 cups St.-Emilion or other dry red wine, preferably merlot
2 cups fish stock
1 pound turbot or sea bass fillets, skinned, in four pieces
1 tablespoon chopped flat-leaf parsley leaves

1
Place potatoes in boiling salted water and cook until tender, about 15 minutes.
2
Drain, peel and mash in a ricer.
3
Return to pan, heat briefly and add 5 tablespoons creme fraiche and 1 1/2 tablespoons butter.
4
Season with salt and pepper and set aside in pan, covered.
5
Heat 2 tablespoons oil in a small skillet, add onions and saute over medium heat until lightly browned and tender.
6
Set aside, covered.
7
Heat remaining oil in a wide saucepan or a saute pan that can hold fish in a single layer.
8
Add shallots and saute over low heat 5 minutes.
9
Add wine and stock and bring to a simmer.
10
Slip fish pieces into pan.
11
Poach 3 to 4 minutes, until just firm.
12
Remove fish, draining well.
13
Place on a warm plate and cover to keep warm.
14
Boil cooking liquid until reduced to about 1 cup.
15
Whisk in remaining creme fraiche and season to taste with salt and pepper.
16
Over low heat add remaining butter bit by bit, whisking it in.
17
Sauce will thicken somewhat and turn glossy.
18
Reheat potato puree and spoon into center of each of 4 dinner plates.
19
Place a piece of fish on top and place onions around.
20
Gently reheat sauce and spoon over each portion.
21
Sprinkle with parsley and serve.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 medium-size Yukon Gold potatoes, about 1 pound, Salt, 7 tablespoons creme fraiche, 8 tablespoons unsalted butter, preferably high-fat European style, diced, and more.

Yes, Turbot Poached in St.-Emilion falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turbot Poached in St.-Emilion

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