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Le Chaudron recipe
Turbot poché beurre blanc
Poached turbot with beurre blanc
⏱ 40 minServes 4Medium360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4turbot fillets
4shallots, chopped
150 ml (⅔ cup)white wine vinegar
200 ml (¾ cup)dry white wine
200 g (7 oz)cold butter, diced
11 liter (1 qt) court-bouillon
- 4 turbot fillets
- 4 shallots, chopped
- 150 ml (⅔ cup) white wine vinegar
- 200 ml (¾ cup) dry white wine
- 200 g (7 oz) cold butter, diced
- 1 1 liter (1 qt) court-bouillon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- For the beurre blanc, reduce the shallots with the vinegar and wine to about 2 tablespoons.
- Off the heat, whisk in the cold butter piece by piece.
- Keep warm without boiling, or it will split.
- Poach the turbot in simmering court-bouillon for 10 minutes.
- Drain carefully and place on warm plates.
- Spoon over the beurre blanc and serve with steamed potatoes.
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