Turbot with Morel Sauce

Dinner

Earthy perfume of the first morels of the season infuses a rich, creamy sauce, complementing the beautiful, delicate flesh of turbot. It’s a treasured springtime classic recipe from both bistrot and grand restaurant tables!

Pin Recipe Print Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings 4

Cook ModeTurn this on to keep your screen awake while cooking

Ingredients  

1x2x3x?

• 4 fillets turbot
• 250 gr morels or 30–40g dried morels
• 1 onion
• 20 gr unsalted butter
• 1 tbsp rapeseed oil or sunflower oil
• 150 ml dry white wine
• 200 ml Double cream
• 100 gr peas
• 1 handful purple mustard leaves or baby spinach leaves
• salt and black pepper

Equipment

• 1 frying pan
• 1 saucepan
• 1 baking tray
• parchment paper
• 1 mixing bowl
• knife
• skimmer spoon for peas
• spatula

Instructions

1. 1. Prepare the morels

   If using dried morels, soak them in hot water for 30 minutes, then drain, rinse thoroughly. If using fresh morels, clean them under running water and pat dry. Set aside.
2. 2. Blanch the peas

   Bring a small pot of salted water to a boil. Add the fresh garden peas and cook for 1–2 minutes until bright green and just tender. Drain immediately and cool under cold running water to preserve their color.
3. 3. Make the morel cream sauce

   In a large frying pan, melt butter with the oil over medium heat. Add the finely chopped onion and cook gently, stirring, until soft but not colored. Add the prepared morels and sauté for 5–8 minutes. Pour in the white wine, bring to a boil, and reduce by half. Lower the heat, stir in the cream, and simmer for 10–12 minutes until the sauce is thick and glossy. Season with salt and freshly ground white pepper to taste.
4. 4. Bake the turbot

   Preheat the oven to 180°C (fan 160°C). Pat the fillets dry, season both sides with salt and white pepper, and place them on a lined baking tray. Lightly brush with oil. Bake for 8–10 minutes, or until just opaque and easily flaked with a fork.
5. 5. Assemble and garnish

   Spoon the warm morel cream sauce onto serving plates. Place each turbot fillet on top of the sauce. Scatter the blanched peas and mustard leaves (or alternative greens) over and around the fish for color and freshness. Finish with snipped chives or parsley.
6. 6. Serve immediately

   Serve the dish right away while hot. Pair with seasonal sides like new potatoes or a simple green salad for a complete French experience!

Notes

• The peas add a pop of sweetness and texture; the mustard leaves (or baby spinach) bring color and mild spice.
• This garnish is optional but brings restaurant presentation to homemade cooking.

About this recipe

Turbot, sometimes referred to as “the king of flatfish,” has long held a special place in French gastronomy, cherished for its delicate flavour and luxurious, almost buttery texture. In elegant restaurants from Paris to the Côte d’Azur, turbot is prized for its firm, succulent flesh that stands up beautifully to rich sauces. When the first morels arrive after the long, cold winter, it’s a signal to French chefs and home cooks alike that the new season has begun. The aroma of morels, earthy, nutty, and hauntingly fragrant, awakens memories of woodland walks and market baskets brimming with wild mushrooms.

Morel mushrooms (morilles) have mythical status in French kitchens. Foragers hunt them in secret woodland spots, and French families carry down tales of jealously guarded locations. Their short season makes them especially treasured, and every cook delights in transforming them into “morilles à la crème”, a rich and creamy sauce that is also used in this Turbot with Morel Sauce recipe!