Whole Turbot with Beurre Blanc
Prep time
Cook time
Total time
Recipe type: Fish
Serves: 6
  • Turbot
  • 1 turbot (ca. 1,5-2 kg)
  • 1 Lemon
  • Parsley
  • Salt
  • Pepper
  • 50g butter
  • Beurre Blanc
  • 300ml dry white wine
  • 100ml white wine vinegar
  • 3 large shallots
  • 350g butter
  • tarragon
  • chives
  • salt
  1. Pre-heat the oven to 175°C. If not yet done by the fishmonger, make a cut along the backbone of the turbot and diagonally cut 2 pockets, one on each side (see picture above).Season it on the outside and inside the pockets with salt and pepper, then slice the lemon, chop the parsley and stuff both into the pockets.
  2. Place the fish on an oiled tray and bake for ca. 40 minutes. The turbot meat should be white, but still juicy, check the status after about 30 minutes to ensure it does not get over cooked.
  3. While the fish is in the oven, prepare the beurre blanc (and any potential side dishes).
  4. Cut the butter into small cubes and put them in the freezer.
  5. Cut the shallots into very small dices, bring the white wine, the vinegar, the chopped shallots and the tarragon to boil. Boil until it's reduced to ca. ¼ of the quantity, then take out the tarragon and some of the shallot cubes.
  6. Cut the chives into thin slices.
  7. While stirring the slightly boiling reduction, add the cold butter pieces, one at a time. When you're done and the beurre blanc has a creamy consistency, season with salt and pepper and add the chives. Keep it warm (but don't boil it any longer) until serving.
  8. When the turbot is done, take it out of the oven and remove the skin. It is now relatively easy to peel it off the fish. Carefully fillet the fish, cut it into serving sized pieces and serve on pre-warmed plates with the warm beurre blanc and side dishes of your choice.
Recipe by FoodFamily at http://foodfamily.net/turbot-beurre-blanc/