Turbot Poached In St Émilion Recipes

TURBOT EN PAPILLOTE

Steps:

• Bring a medium saucepan of lightly salted water to a boil and add the fennel. Cook for 1 minute. Drain, rinse under cold water, and drain again. Place in a bowl and add the Tomato Confit, olives, and capers. Mix well and set aside.
• In a small bowl, beat the egg white until foamy. In another small bowl, beat the egg yolk and heavy cream. Set the two bowls aside.
• Fold each piece of parchment paper in half. Using scissors, cut each folded piece of paper into a wide, plump heart shape (each opened heart should be about 12 inches across its widest point). Place a opened parchment heart on your work surface, with the fold running vertically. Leaving a 1-inch border, spread one side of the heart with 1 tablespoon anchovy butter. Top with 1 turbot fillet, one-fourth of the fennel mixture, 2 tablespoons vermouth, and 1 additional tablespoon of anchovy butter. Season with the salt and pepper mixture. Brush the outside edge of the heart with the beaten egg white. Fold the unbuttered side of the parchment heart over to cover the fish. Using tight interlocking folds, close the edges of the paper heart. Place on a baking sheet. Repeat with the remaining ingredients. Brush the tops of the papillotes with the egg yolk mixture. Refrigerate for 1 hour.
• Preheat the oven to 375 degrees F. You will need 1 large skillet for each papillote. Place 1 tablespoons of oil in each skillet, and heat over medium heat. Add 1 papillote to each skillet and cook for 3 to 4 minutes, until the undersides are deeply browned. Transfer the skillets to the oven and bake until the top of the papillate is browned, about 5 minutes.
• To serve, cut open each papillote and transfer the contents, including all the juices, to warmed dinner plates
• Rinse the anchovies well to remove their salt. Run your thumbnail along the backbone of each anchovy to remove the fillets. Discard the bones and mince the fillets into a paste. Transfer the paste to a small bowl and mix in the remaining ingredients. (The anchovy butter can be prepared up to 1 day in advance, covered and refrigerated. Remove from the refrigerator and let stand until softened before using.);

TURBOT POACHED IN ST.-ÉMILION

Steps:

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

TURBOT POACHED IN TARRAGON BROTH

Steps:

• Have a fishmonger fillet and skin the turbot, then save and chop the bones for you. Rinse bones for 1 hour under cold running water.
• Roughly chop half of the onion, shallots, carrots, leeks, celery and tomatoes. Julienne the remaining onions, shallots and leeks. Thinly slice the remaining carrots and celery. Peel, seed and dice the remaining tomato.
• Fill a stockpot halfway with water and bring to a boil. Add the fish bones and blanch for 2 minutes. Drain, rinse and return them to the pot with 2 quarts water. Boil, lower the heat and simmer, uncovered, 20 minutes.
• Strain the stock through a fine-mesh sieve, discard the bones and return stock to the pot. Add the roughly chopped vegetables, garlic, white peppercorns and cayenne and bring to a boil. Simmer for 45 minutes, skimming the foam off the top. Add the wine and vinegar; simmer 15 minutes more.
• Strain the stock, discarding solids. Return stock to the pan and add 1 1/2 bunches of the tarragon and the rosemary, basil and mint. Cover the pot and set aside to infuse for at least a half-hour.
• Bring a pot of salted water to a boil and add the remaining vegetables. Cook until just tender, about 3 minutes, then plunge them into cold water to stop the cooking. Drain and set aside.
• Reserve 4 small sprigs of tarragon for garnish and chop the rest. Set aside.
• Season the fish with salt and pepper. Strain the stock, discarding the herbs. In a deep skillet, heat the broth. When just simmering, add the fillets. Cook for 3 minutes; turn and cook until opaque throughout, about 3 more minutes. Remove the fillets and keep warm.
• Add the cooked vegetables to the hot broth and heat them. Swirl in the butter and add the chopped tarragon. Season to taste with salt and pepper. Place the fillets in four soup bowls and spoon the tarragon broth and vegetables over them. Add the tarragon sprigs and serve.