Turbot Rôti au Vin...Turbot Rôti au Vin Jaune, Morilles Farcies et Poireaux Nouveaux

Pan-roasted line-caught turbot paired with poultry-mousseline-stuffed morels, tender confit baby leeks, and a luxurious Jura Vin Jaune emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the mousseline: In a chilled food processor, purée the diced chicken breast with a generous pinch of sea salt until smooth. Stream in 50ml of cold double cream and pulse just until emulsified. Fold in minced tarragon and season with white pepper. Transfer to a piping bag fitted with a small round tip.

2. 02

   Carefully pipe the poultry mousseline into the cavity of each fresh morel. Place the stuffed morels on a parchment-lined steaming basket, cover, and steam gently over low heat for 6 minutes until set. Set aside and keep warm.

3. 03

   Blanch baby leeks in salted boiling water for 2 minutes, then plunge into ice water. Drain, pat dry, and lightly char them in a dry cast-iron pan with 10g of butter until tender and lightly caramelized. Keep warm.

4. 04

   Prepare the sauce: In a small copper saucepan, combine the minced shallot and Vin Jaune. Reduce over medium heat until approximately 2 tablespoons of liquid remain. Pour in the fish fumet and reduce by half. Reduce heat to low, stir in the remaining 100ml of cream, and whisk in 80g of cold butter cube by cube. Season with salt, strain through a fine chinois, and froth with an immersion blender before service.

5. 05

   Cook the fish: Season turbot fillets with fine sea salt. Heat grapeseed oil in a stainless-steel pan over medium-high heat. Place the turbot skin-side down, pressing gently to ensure full contact. Sear for 3–4 minutes until golden and crisp, flip, add the remaining 30g of butter, and baste continuously for 2 minutes until cooked to medium-rare translucency. Rest 2 minutes.

6. 06

   Plating: Arrange two charred baby leeks across each pre-warmed plate. Position four warm stuffed morels artfully along the leeks. Center the roasted turbot fillet adjacent to the vegetables. Spoon the foamed Vin Jaune emulsion generously around the plate, finish with fleur de sel on the turbot crust, and garnish with fresh chervil sprigs.