Turbot Poêlé, Emulsion au...Turbot Poêlé, Emulsion au Vin Jaune et Morilles Glacées

Pan-roasted Atlantic turbot basted in cultured butter, paired with glazed spring morels and an ethereal Vin Jaune emulsion infused with thyme and shallot.

Ingredients

Cooking Instructions

1. 01

   In a heavy copper saucepan, sweat the brunoised shallots in 20g of butter over medium-low heat until translucent without browning, about 4 minutes.

2. 02

   Pour in 100ml of Vin Jaune and reduce gently by two-thirds. Add the white chicken stock and simmer until reduced by half to concentrate the umami and gelatin.

3. 03

   Whisk the crème fraîche into the reduced stock, simmer for 2 minutes, then slowly monte with 80g of cold cubed butter using an immersion blender until completely emulsified. Add remaining 50ml fresh Vin Jaune at the end off the heat to preserve aromatic freshness. Season with fleur de sel and keep warm at 60°C.

4. 04

   In a sauté pan, melt 30g of butter over medium heat. Add the cleaned morels and sauté for 4-5 minutes until tender. Glaze with 2 tablespoons of chicken stock and season with sea salt and a grind of white pepper. Keep warm.

5. 05

   Thoroughly pat the turbot fillets dry and season moderately with fleur de sel. Heat grapeseed oil in a stainless-steel pan over medium-high heat until shimmering.

6. 06

   Lay the turbot presentation-side down. Sear for 2 minutes until lightly golden. Add the remaining 50g of butter, thyme sprigs, and crushed garlic to the pan. When foaming (beurre noisette stage), continuously baste (arroser) the fish for 3-4 minutes until just cooked through to a tender translucent center.

7. 07

   Rest the turbot on a warm rack for 2 minutes. Aerate the warm Vin Jaune sauce using a hand blender to produce a silky, featherlight foam.

8. 08

   To serve, place a turbot fillet in the center of shallow pre-warmed porcelain plates. Arrange the glazed morels alongside. Generously spoon the aerated Vin Jaune emulsion over and around the fish, finishing with picked chervil plumes and a pinch of fleur de sel.