| Prep: 20 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 629 | 46g | 10g | 15g |
| sugars | fibre | protein | salt |
| 9g | 2g | 32g | 1g |
Why I Love French Turbot with Caramelized Shallots
There’s a remarkably delightful pleasure in preparing and enjoying a fantastic dish from the heart of warm, inviting French cuisine–specifically the Turbot with Caramelized Shallots. This recipe is not just a meal to me; it’s a delicious journey across culinary borders and a flavorful nudge towards the French gastronomy that I’ve grown to admire.
A Recipe Steeped in Tradition
This Turbot with Caramelized Shallots recipe hits such unique notes of elegance and sophistication that you might guess it’s taken from the playbook of a seasoned French chef. In reality, it’s a dish inspired by the art of Jacques Pépin, a master of French cuisine. While I don’t have Pépin’s extensive culinary training, I was able to draw on the comforting, heartwarming style of cooking ingrained in me by my Irish grandparents, lending a touch of love to each detail of the recipe.
Layers of Flavour
One of the many reasons I adore cooking this dish is the rich layers of flavor it brings to the table. The sweet caramelization of the shallots, the delicate sea taste of turbot, and the blend of flavors from the wine-infused broth all create a remarkable feast for the taste buds. This is the type of cuisine that resonates with me; a distinct blend of flavors that dance together in harmonious arrangement, giving an edge to the traditional seafood I’ve been accustomed to enjoying from New England.
The Turbot with Caramelized Shallots works well with a light, citrusy side salad, a serving of simple boiled baby potatoes, or even a creamy mushroom risotto, echoing its French roots. It brings a touch of refinement to any meal, all while being surprisingly easy to prepare. That’s truly the hallmark of a great dish.
As I prepare this dish at home, I’m reminded of my own family traditions, from seafood boils on the beaches of Boston, to comforting Sunday night dinners with stews and soups lovingly prepared by my Irish grandparents. That meaningful connection from kitchen to table, from one generation to the next, is something close to my heart which I endeavor to share through my recipes.
So, whether you’re cooking for an intimate dinner, a family gathering or simply for the joy of trying something new, I sincerely hope you’ll enjoy the Turbot with Caramelized Shallots as much as I do. Savor each savory bite and let the flavors take you on a journey of your own. Bon appétit!
What You’ll Need
- 6 individual Turbot fillets, about 6 ounces each
- 1 cup of olive oil
- Salt and freshly ground black pepper, to taste
- 16 medium sized shallots, peeled and halved longitudinally
- 2 tablespoons of unsalted butter
- 1/3 cup of brown sugar
- 1/2 cup of dry white wine
- 1 cup of chicken broth
- 2 tablespoons of balsamic vinegar
- 1/4 cup of chopped fresh parsley
Method
Step One
Season the turbot fillets with salt and black pepper. Heat half a cup of olive oil over medium heat in a large skillet. Add the turbot fillets and cook, turning once, until they are lightly browned. Remove the fillets from the pan and keep them warm.
Step Two
In the same skillet, add the remaining half cup of olive oil. Add the shallots and cook over medium heat, stirring occasionally, until they are golden brown and caramelized, it should take about 15 to 20 minutes. Add the butter and stir until it melts.
Step Three
Sprinkle the brown sugar over the shallots and stir until the sugar melts and the shallots are glazed with the sugary syrup.
Step Four
Add the white wine to the skillet, increase the heat to high, and boil until the liquid is reduced by half. Add the chicken broth and balsamic vinegar and continue to boil until the sauce is thickened slightly.
Step Five
Return the turbot fillets to the skillet and cook over medium heat, spooning the shallot sauce over the fillets, until they are heated through and cooked to your liking.
Step Six
Transfer the turbot and shallots to a serving platter, sprinkle with the chopped fresh parsley, and serve immediately.
