King Turbot with Beurre Blanc and Trumpet Royale Mushrooms
D'Artagnan chef bio | Yield: 2
Beurre blanc is a classic French sauce that builds bright acidity on top of rich butter paired with the sweetness of sautéed shallots. It is the perfect accompaniment to turbot for an elegant date night dinner, and fairly easy to make.
- 2 turbot fillets
- 3 tablespoon white wine vinegar
- 3 tablespoon white wine
- ½ cup finely chopped shallots plus 1 tablespoon(separated)
- 1 cup very cold unsalted butter cubed into 12 pieces plus 1 tablespoon (separated)
- 1 clove garlic
- 2 sprigs of thyme, plus 1 teaspoon picked thyme leaves
- 8 oz sugar snap peas, trimmed
- 4 oz Trumpet Royale mushrooms sliced in half lengthwise
- neutral olive oil for cooking
- salt and pepper to taste
- Remove turbot from packaging, place on a paper towel-lined plate or tray on the lowest shelf of the refrigerator. Allow about 12 hours, and once thawed, give a good pat-down with paper towels to remove any remaining moisture before cooking.
- Preheat the oven to 200 degrees F.
- Season turbot with salt and pepper on both sides.
- In a sauté pan, gently sweat 1 tablespoon minced shallots over medium heat in a little olive oil (do not brown), add sugar snaps peas and cook for 2-3 minutes, add water to cover, and let cook over medium heat until tender, approximately 5-8 minutes.
- In a separate sauté pan over medium-high heat with a little olive oil, sear the trumpet royale mushrooms cut side down, salt as soon as they hit the pan, take care not to overcrowd. Flip after approximately 3 minutes, or when the mushrooms are caramelized. Continue for another 3 minutes until the mushrooms are cooked through and soft. Transfer to an oven-safe dish and toss with a teaspoon of thyme. Transfer to the oven to keep warm.
- In a saucepan, combine white wine vinegar, wine, and remaining shallots and heat over medium flame until the wine and vinegar have been reduced to a glaze. Add a splash of water and turn the flame to low. Using a whisk, drop in one cube at a time of the cold butter. Move the saucepan on and off the heat so the butter gently melts, and keep the whisk moving. Continue until all of the butter has been incorporated into the sauce. Strain using a fine-mesh strainer into a second saucepan. Keep the sauce warm.
- Wipe out the sauté pan that was used for the mushrooms, return to full flame with olive oil. Cook the turbot skin-side down first, add a smashed clove of garlic, a sprig of thyme, and an additional tablespoon of butter. As the butter melts, baste the top of the fish. Turn once after 3 minutes and continue to baste the other side of the fish for an additional 2 minutes. Discard garlic and thyme.
- Arrange snap peas, mushrooms, and a turbot fillet on each plate and top with beurre blanc. Serve immediately.