Turbot au Vermouth De Chambéry

Name: Turbot au Vermouth De Chambéry
Yield: Serves 2
Ingredients: 1 French shallot, chopped; 1/4 cup (55 g) unsalted butter; 1 sprig tarragon; Salt and pepper; 1/2 cup (125 ml) dry white vermouth; 1 cup (250 ml) whipping cream (35 percent butterfat); 1/2 cup (15 g) small, dried whole morels, hydrated in warm water to cover and drained; 2 turbot fillets, about 8 ounces (225 g) each, preferably from whole fish, lifted by the fish monger; 2 teaspoons chopped fresh chives

January 24, 2012

We love Dover sole, or at least we used to. It’s not as sound a menu choice these days, so instead we go for local turbot from the Gulf of Saint Lawrence. The classic turbot au vin jaune is exceptional, but said vin jaune can be really difficult to locate. A crisp, dry vermouth such as Vermouth de Chambéry will do.

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