| Prep: 25 mins | Cook: 35 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 610 | 40g | 24g | 7g |
| sugars | fibre | protein | salt |
| 4g | 2g | 42g | 0.7g |
Why I Love French Creamed Shallot Turbot
Being a food enthusiast with a soft spot for fusion recipes, I adore elevating comfort food using choice ingredients and creative twists. One such concoction that I absolutely relish is the French inspired Creamed Shallot Turbot.
A Serenade to Seafood
As a California native, the allure of fresh seafood is second nature to me. The Creamed Shallot Turbot intertwines my love for seafood with a French spin, melding familiar and foreign flavors into a single, harmonious dish. With dry white wine, heavy cream, and an array of herbs and spices, the delicate turbot fillets are transformed into a culinary delight.
Inspiration meets Imagination
This recipe was particularly inspired by acclaimed chef Julia Child who is known for introducing French cuisine to the American public. Taking a page out of her book, I introduce a relatively unknown French ingredient, shallots, into an otherwise classic seafood preparation, inviting a global flavor to an American dinner table.
Brimming with flavors, the Creamed Shallot Turbot speaks volumes about my philosophy of combining healthful West Coast ingredients with classic staples of American cuisine.
In this recipe, the light turbot fillets and heavy cream create a creamy texture that’s gorgeously offset by tart lemon juice and wine. The shallots, sautéed in earthy unsalted butter, add a delicate sweetness, while a bay leaf and fresh thyme lend an aromatic finish. You can easily pair this dish with a crisp green salad and a glass of your favorite dry white wine to complete your gourmet dining experience at home.
Perfecting the Recipe
As always, the real joy of this recipe lies not just in the way its flavors meld together, but also in how you make it your own. Feel free to adjust the amount of lemon juice or the number of shallots to your taste or include alternate herbs like dill or place of thyme. Regardless, this Creamed Shallot Turbot recipe is all about the play between comfort and health-consciousness, highlighting approachable gourmet at its finest.
What You’ll Need
- 6 turbot fillets, about 7 ounces each
- 3 cups dry white wine
- 2 cups heavy cream
- 20 small shallots, peeled and finely chopped
- 1/2 cup unsalted butter
- 2 tablespoons fresh lemon juice
- 1 bay leaf
- 2 sprigs of fresh thyme
- Salt to taste
- Fresh ground black pepper to taste
- Fresh chopped parsley for garnish
Method
Step One:
Preheat your oven to 400 degrees Fahrenheit. Then, seasoned the turbot fillets well with salt and black pepper to taste.
Step Two:
Place a large oven-safe pan over medium heat and melt the unsalted butter. Add the finely chopped shallots into the pan and sauté until they become soft and golden. Be sure to stir constantly to prevent the shallots from burning.
Step Three:
After the shallots are well sautéed, pour in the dry white wine. Add the fresh thyme and bay leaf into the pan. Let it simmer over medium heat until the volume is reduced by half. This allows the alcohol in the wine to evaporate and leaves behind a flavorful concentrate.
Step Four:
Once the wine is reduced, add in the heavy cream. Stir well and let it simmer for an additional 5 minutes for the flavors to combine.
Step Five:
Now, place the turbot fillets in the creamy shallot mixture. Drizzle the fillets with fresh lemon juice and transfer the pan to the preheated oven. Bake for about 10-15 minutes or until the turbot is cooked through and the flesh is opaque.
Step Six:
After the turbot is properly baked, remove the pan from the oven. Discard the bay leaf and thyme sprigs. You can adjust the seasoning of the cream sauce if needed.
Step Seven:
Finally, garnish the Creamed Shallot Turbot with fresh chopped parsley and serve it hot with your preferred side dish.
