Turbot Rôti au Beurre...Turbot Rôti au Beurre Noisette, Morilles Glacées et Émulsion au Vin Jaune

Pan-roasted wild Breton turbot basted in foaming hazelnut butter, served alongside glazed spring morels and an ethereal Vin Jaune reduction emulsified with cultured butter.

Ingredients

Cooking Instructions

1. 01

   Sauté the cleaned morels gently in 30g of butter over medium heat until tender and their released moisture has evaporated; season with salt, deglaze with 30ml of Vin Jaune, and set aside warm.

2. 02

   Blanch the baby leeks in rolling salted water for 90 seconds, plunge into ice water, drain thoroughly, then char cut-side down in a dry skillet for 2 minutes to impart subtle smokiness.

3. 03

   In a heavy copper saucepan, sweat the minced shallots in 15g of butter without coloration. Pour in the remaining Vin Jaune and reduce by three-quarters until nearly syrupy.

4. 04

   Add the stock to the reduction and simmer until reduced by half. Whisk in the crème fraîche and simmer gently for 2 minutes.

5. 05

   Remove the sauce from heat and monter au beurre by vigorously whisking in 60g of cold cubed butter until thick, glossy, and emulsified; season with a squeeze of lemon juice, white pepper, and strain through a fine chinois.

6. 06

   Season the turbot portions with fine sea salt. Heat grapeseed oil in a stainless-steel skillet over high heat until shimmering; place fillets skin-side down and press gently with a fish spatula for 30 seconds to prevent curling.

7. 07

   Reduce heat to medium-low, add the remaining 45g of butter and fresh thyme sprigs. Arroser (spoon the foaming butter continuously over the fish) for 4 to 5 minutes until the core registers 48°C (118°F). Transfer to a warm resting plate for 3 minutes.

8. 08

   Froth the warm Vin Jaune sauce using an immersion blender held at an angle to produce an airy, velvety emulsion.

9. 09

   To plate: arrange two glazed charred baby leeks and a generous cluster of warm morels off-center. Rest the rested turbot fillet alongside, finish with Maldon salt, and spoon the delicate Vin Jaune emulsion tableside around the fish.