Turbot Poached in St.-Émilion

Name: Turbot Poached in St.-Émilion
Yield: 4 servings
Ingredients: 8 medium-size Yukon Gold potatoes, about 1 pound; Salt; 7 tablespoons crème fraîche; 8 tablespoons unsalted butter, preferably high-fat European style, diced; Freshly ground black pepper; 3 tablespoons extra virgin olive oil; 16 pearl onions, peeled; 1 large shallot, finely chopped; 2 cups St.-Émilion or other dry red wine, preferably merlot; 2 cups fish stock; 1 pound turbot or sea bass fillets, skinned, in four pieces; 1 tablespoon chopped flat-leaf parsley leaves

Recipe from Gordon Ramsay at the London

Adapted by Florence Fabricant

Published January 9, 2007

Total Time: 1 hour
Rating: 3(31)
Comments: Read comments

—Florence Fabricant

Featured in: Three Recent Meals Point the Way to Fish in Red Wine Sauce

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Ingredients

Yield:4 servings

8 medium-size Yukon Gold potatoes, about 1 pound
Salt
7 tablespoons crème fraîche
8 tablespoons unsalted butter, preferably high-fat European style, diced
Freshly ground black pepper
3 tablespoons extra virgin olive oil
16 pearl onions, peeled
1 large shallot, finely chopped
2 cups St.-Émilion or other dry red wine, preferably merlot
2 cups fish stock
1 pound turbot or sea bass fillets, skinned, in four pieces
1 tablespoon chopped flat-leaf parsley leaves

Ingredient Substitution Guide

Preparation

Step 1
Place potatoes in boiling salted water and cook until tender, about 15 minutes. Drain, peel and mash in a ricer. Return to pan, heat briefly and add 5 tablespoons créme fraîche and 1 ½ tablespoons butter. Season with salt and pepper and set aside in pan, covered.
Step 2
Heat 2 tablespoons oil in a small skillet, add onions and sauté over medium heat until lightly browned and tender. Set aside, covered.
Step 3
Heat remaining oil in a wide saucepan or a sauté pan that can hold fish in a single layer. Add shallots and sauté over low heat 5 minutes. Add wine and stock and bring to a simmer. Slip fish pieces into pan. Poach 3 to 4 minutes, until just firm. Remove fish, draining well. Place on a warm plate and cover to keep warm.
Step 4
Boil cooking liquid until reduced to about 1 cup. Whisk in remaining créme fraîche and season to taste with salt and pepper. Over low heat add remaining butter bit by bit, whisking it in. Sauce will thicken somewhat and turn glossy.
Step 5
Reheat potato purée and spoon into center of each of 4 dinner plates. Place a piece of fish on top and place onions around. Gently reheat sauce and spoon over each portion. Sprinkle with parsley and serve.