Pan-Roasted Brittany Turbot with...Pan-Roasted Brittany Turbot with Vin Jaune Emulsion, Glazed Morels, and Ratte Mousseline

An exquisite modern French masterwork featuring pearlescent wild turbot, a silky Vin Jaune reduction mounted with cultured butter, earth-scented Jura morels, and a velvety Ratte potato mousseline.

Ingredients

Cooking Instructions

1. 01

   Submerge whole Ratte potatoes in cold salted water. Bring to a gentle simmer and cook until knife-tender, about 25 minutes. Peel immediately while hot, pass twice through a fine-mesh tamis, and vigorously whisk in 100g of cold cubed butter and the hot milk until glossy and silky. Season with fine salt and keep warm in a bain-marie.

2. 02

   In a heavy-bottomed copper saucepan, sweat the brunoised shallots in 20g of butter over gentle heat until translucent without browning. Deglaze with 100ml of Vin Jaune and reduce by two-thirds.

3. 03

   Add the fish fumet to the reduced wine and simmer until reduced to roughly 80ml. Whisk in the crème fraîche and simmer for 2 minutes. Remove from heat and aggressively mount the sauce with 80g of cold butter cubes, followed by the remaining 50ml of Vin Jaune for aromatic brightness. Season with white pepper and strain through a chinois; keep warm below 65°C.

4. 04

   In a separate sauté pan, melt 20g of butter over medium-high heat. Add the cleaned morels and sauté for 4-5 minutes until tender and glossy. Deglaze with 2 tablespoons of the Vin Jaune sauce base, toss to coat, and season lightly.

5. 05

   Pat the turbot fillets completely dry and season with fine sea salt. Heat grapeseed oil in a stainless-steel pan over medium-high heat. Place fillets presentation-side down and sear gently for 3 minutes without moving. Add 30g of butter, baste the fillets continuously with foaming hazelnut-brown butter (beurre noisette) for 2 minutes until opaque and pearlescent at the core, reaching an internal temperature of 48°C.

6. 06

   Aerate the warm Vin Jaune sauce with an immersion blender tilted slightly to create a delicate, velvety emulsion foam.

7. 07

   Plating: Spoon a smooth stroke of Ratte mousseline across warm flat artisan plates. Rest a turbot fillet alongside, glistening from the brown butter. Arrange glazed morels artistically around the fish, nappe generously with the aerated Vin Jaune emulsion, and finish with delicate chervil sprigs and a pinch of Fleur de Sel.