Turbot Veronique

Sauce Veronique

2 shallots, chopped

6 ounces dry white wine or vermouth

6 ounces heavy cream

4 ounces unsalted butter, cubed

2 tablespoons yellow miso

Salt

Freshly ground white pepper

Mushrooms

2 tablespoons clarified butter

6 oyster mushrooms, quartered lengthwise

1 cup chanterelle mushrooms, cleaned and quartered lengthwise

1/2 cup grapes, peeled

1 clove garlic, chopped

2 tablespoons unsalted butter

Salt

Freshly ground white pepper

Fresh flat-leaf parsley for garnish

Breadcrumbs for garnish

Turbot

2 tablespoons clarified butter

2 turbot filets, skinned

Salt

Freshly ground white pepper

Fresh sorrel for garnish

Extra-virgin olive oil

For the sauce:

Place the shallots and white wine (or vermouth) in a saucepan over medium heat. Gently simmer until reduced slightly, about 2-3 minutes. Add the cream and bring to a boil. Whisk in the butter, piece by piece while the sauce is boiling.  Reduce heat to low, add yellow miso and whisk to incorporate. Season with salt and white pepper to taste. Set aside in a warm place.

For the mushrooms:

Heat the clarified butter in a skillet over medium-high heat. Add the mushrooms and cook until golden brown and crispy, about 8-10 minutes.  Reduce heat to medium-low, and add the peeled grapes, garlic and unsalted butter and stir to combine. Season with salt and pepper to taste and garnish with parsley and breadcrumbs.

For the turbot:

Melt the clarified butter in a non-stick pan over low heat. Season the turbot with salt and pepper on each side. Add the fish to the pan and cook until it is opaque and cooked through, about 5 minutes. Note that the fish will not be brown. Serve the fish topped with the sauce and cooked mushroom mixture. Garnish with sorrel and a few drops of olive oil.

(Recipe courtesy of Chef Lufo Lefebvre)

Photography courtesy of Chloe Crespi)