Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce) Recipe | SAVEUR

Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce)

Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.

Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce)

Landon Nordeman

Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc in this dish. If you can't find turbot, you can substitute filets of sole, fluke, or flounder.

10 tbsp. unsalted butter, cubed and chilled 1 large shallot, minced 1⁄2 cup white wine 1 bay leaf 1 sprig thyme 1⁄3 cup plus 2 tbsp. heavy cream Kosher salt and freshly ground black pepper, to taste 2 7-10-oz. boneless, skinless filets of turbot, sole, fluke, or flounder 1⁄4 cup flour minced flat-leaf parsley, to garnish Lemon wedges, for serving














1. Heat 2 tbsp. butter in a 10" skillet over medium heat until lightly browned. Add shallots and cook, stirring occasionally, until soft, about 5 minutes. Add wine, bay leaf, and thyme; cook until wine has almost evaporated,
about 10 minutes. Add cream; cook, stirring occasionally, until reduced by half, about 4 minutes. Discard bay leaf and thyme; remove pan from heat. Add 5 tbsp. butter in small batches, whisking until each batch melts and sauce is smooth before adding the next. (For a smoother sauce, set a fine strainer over a small skillet and strain beurre blanc, if you like.) Season sauce with salt and pepper, cover, and keep warm.

2. Melt remaining butter in a 12" skillet over medium-high heat until foamy. Season filets with salt and pepper. put flour on a plate; dredge filets in flour, shaking off excess, and transfer to skillet; cook, basting with butter and turning once, until filets are browned and cooked through, about 5 minutes. Using a metal spatula, transfer fish to 2 warm serving plates and spoon over reserved beurre blanc. Garnish with parsley; serve with lemon wedges.

SERVES 2

Pairing note: With a harmony of citrus and stone fruits, the Sancerre Domaine Balland 2009 ($20) is an elegant match for this fish.

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