Pan-Fried Turbot with Beurre Blanc

Ingredients

• 4 turbot fillets (about 180 g each)
• 2 tbsp butter
• 1 tbsp olive oil
• Flaky salt and white pepper
• Beurre blanc:
• 3 shallots, finely chopped
• 200 ml dry white wine
• 2 tbsp white wine vinegar
• 200 g cold butter, diced
• 1 tbsp chopped chives
• Salt and white pepper

Method

1. 1Beurre blanc: Simmer shallots, wine and vinegar until about 3 tbsp remain. Reduce to lowest heat. Whisk in the butter one piece at a time — the sauce should be creamy, not clear. Strain if desired. Season. Keep lukewarm.
2. 2Pat the turbot dry. Season with salt and white pepper. Cook in butter and olive oil: 3 minutes skin-side down, flip gently and cook 2 minutes.
3. 3Serve with the beurre blanc, chopped chives and steamed new potatoes.