Poached Turbot Langoustine Truffle And Horseradish Recipes

TURBOT POACHED IN ST.-ÉMILION

Turbot Poached in St.-Émilion image

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 medium-size Yukon Gold potatoes, about 1 pound
Salt
7 tablespoons crème fraîche
8 tablespoons unsalted butter, preferably high-fat European style, diced
Freshly ground black pepper
3 tablespoons extra virgin olive oil
16 pearl onions, peeled
1 large shallot, finely chopped
2 cups St.-Émilion or other dry red wine, preferably merlot
2 cups fish stock
1 pound turbot or sea bass fillets, skinned, in four pieces
1 tablespoon chopped flat-leaf parsley leaves

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.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 41 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 20 grams, Sodium 1411 milligrams, Sugar 6 grams, TransFat 1 gram

TURBOT POACHED IN TARRAGON BROTH

Turbot Poached in Tarragon Broth image

Provided by Molly O'Neill

Categories dinner, project, main course

Time 4h

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 whole turbot, 3 pounds each, or other firm, white-fleshed fish
1 medium onion, peeled
4 shallots, peeled
3 medium carrots, peeled
3 leeks, well washed, outer greens and coarse green ends removed
2 stalks celery
2 medium tomatoes
2 cloves garlic, peeled and crushed
15 white peppercorns
Pinch cayenne
1 cup dry white wine
1/2 cup white vinegar
2 bunches tarragon
1 sprig rosemary
1 sprig basil
1 sprig mint
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste

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.

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