📝 About This Recipe
This elevated take on the French classic 'Meunière' celebrates the majestic Turbot, often called the 'King of the Sea.' Succulent, pearlescent flakes of fish are bathed in a nutty beurre noisette, brightened by salt-kissed capers and the sharp acidity of charred lemon. The addition of a chilled caviar service transforms this bistro staple into a pinnacle of fine dining luxury.
🥗 Ingredients
The Fish
- 2 pieces Wild Turbot Fillets (6-8 oz each, skin-on and pin-boned)
- 1 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon White Pepper (freshly ground)
- 1/2 cup All-purpose Flour (for dredging)
- 2 tablespoons Grapeseed Oil (high smoke point for searing)
The Meunière Sauce
- 6 tablespoons Unsalted European Butter (high fat content like Plugra or Kerrygold)
- 2 tablespoons Nonpareil Capers (drained and patted dry)
- 1/2 piece Lemon Juice (freshly squeezed)
- 2 tablespoons Flat-leaf Parsley (finely chiffonaded)
- 2 pieces Lemon Slices (de-seeded for charring)
Luxury Service & Garnish
- 30 grams Royal Oscietra Caviar (chilled on ice)
- 1 pinch Micro-Chervil (for delicate garnish)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Remove the turbot fillets from the refrigerator 20 minutes before cooking to bring them to room temperature, ensuring an even cook.
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2
Pat the fish fillets extremely dry using paper towels; moisture is the enemy of a crisp crust.
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3
Season both sides of the fillets generously with fine sea salt and white pepper.
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4
Place the flour in a shallow dish. Dredge the fillets in the flour, then shake off every bit of excess—you want a translucent veil, not a heavy coating.
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5
Heat a large stainless steel or copper skillet over medium-high heat with the grapeseed oil until it begins to shimmer.
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6
Lay the turbot fillets into the pan, skin-side down (or presentation side if skinless). Press gently with a spatula for 30 seconds to prevent curling.
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7
Sear for 3-4 minutes until the edges are golden brown. Carefully flip the fish.
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8
Add 2 tablespoons of butter to the pan. As it foams, tilt the pan and baste the fish for 1-2 minutes until just cooked through. Remove fish to a warm plate.
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9
Wipe the pan clean with a paper towel and return to medium heat. Add the remaining 4 tablespoons of butter.
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10
Cook the butter until the foaming subsides and it begins to turn a deep hazelnut color and smells toasted. This is your 'beurre noisette'.
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11
Immediately add the capers (watch for splattering) and the lemon slices. Let the lemon slices char for 30 seconds.
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12
Remove from heat. Stir in the fresh lemon juice and parsley; the sauce will foam up beautifully.
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13
Place the turbot fillets on warmed plates. Spoon the hot caper-butter sauce generously over the fish.
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14
Top each fillet with a delicate quenelle of chilled Royal Oscietra Caviar and a flourish of micro-chervil.
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15
Finish with a tiny sprinkle of Maldon salt and serve immediately while the contrast between hot butter and cold caviar is peak.
💡 Chef's Tips
Always use high-quality European butter as it has less water and creates a silkier brown butter sauce. If you cannot find Turbot, Dover Sole or thick Halibut fillets are the best substitutes for this preparation. Be careful not to burn the butter; once it smells like toasted nuts, add the lemon juice immediately to stop the cooking process. Ensure your capers are very dry before adding to the butter to prevent excessive popping and to allow them to crisp slightly. Never put the caviar on the fish until the very last second to ensure it doesn't 'cook' from the residual heat.
🍽️ Serving Suggestions
Pair with a crisp, mineral-heavy white wine such as a Premier Cru Chablis or a vintage Champagne. Serve alongside pommes purée (silk-smooth mashed potatoes) with an equal ratio of butter to potato. Blanched white asparagus with a touch of lemon zest makes for an elegant, seasonal vegetable pairing. Provide a mother-of-pearl spoon for the caviar service to avoid any metallic taints to the delicate roe. Follow the meal with a light citrus sorbet to cleanse the palate after the rich brown butter.