Turbotin Régence

Ingredients

• 1500 gTurbot
• 300 mlWhite wine
• 500 mlFish stock
• 120 gButter
• 400 gWhiting
• 50 gWhite bread
• 80 mlMilk
• 30 gEgg white
• 540 gOyster
• 200 gMushroom
• 12 gTruffle
• 200 gShrimp
• 30 gFlour
• 200 mlCream
• 34 gEgg yolk
• 15 mlLemon juice
• 5 gSalt
• 2 gPepper

Instructions

1. 1

   Preparation and poaching the turbot

   • Clean and rinse the turbot and pat dry.
   • Combine wine, 300 ml fish stock and 60 g butter in a wide pan, season lightly and bring to a gentle simmer.
   • Slide the turbot in (skin side down) and poach gently for 10–15 minutes depending on thickness.
   • Lift the fish from the liquid, place on a serving platter and keep warm.
2. 2

   Whiting quenelles

   • Soak bread in milk and squeeze out. Finely chop or purée the whiting fillets.
   • Mix fish with the soaked bread, 1 egg white, salt and pepper to a smooth forcemeat. Shape about 12 quenelles with two spoons.
   • Poach quenelles 6–8 minutes in gently simmering fish stock until set. Keep warm.
3. 3

   Oysters, mushrooms and shellfish garnish

   • Shuck the oysters (or use pre-shucked). Poach oysters briefly (30–45 s) in simmering fish stock and keep warm.
   • Clean mushrooms, remove stems and sauté whole caps briefly in butter or poach in stock until tender and white.
   • Warm the cooked shrimp/crayfish tails and set aside.
4. 4

   Sauce Normande

   • Melt 30 g butter, stir in 30 g flour and cook briefly. Gradually add 200 ml fish stock to form a velouté.
   • Stir in 200 ml cream and reduce slightly. Cool a little, beat 2 egg yolks with lemon, temper with some hot sauce and return to pan without boiling.
   • Mount with 60 g cold butter pieces, season with salt, pepper and lemon to taste.
5. 5

   Plating

   • Lightly coat the turbot with a little Sauce Normande and place on a warmed platter.
   • Arrange the quenelles, oysters, mushrooms, truffle slices and shrimp/crayfish tails around the fish.
   • Serve remaining sauce in a sauceboat at the table.