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–+ servings

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!
Turbot with Morel Sauce recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4

Ingredients 

Equipment

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.