Oven-baked turbot – white wine sauce & sauce vierge

Noble turbot, baked to the point in the oven, a refined white wine sauce and a fresh sauce vierge of tomatoes, olives and herbs. A festive dish that leaves the stage to the Louré.

Fish & Seafood Category

25 MIN Prep time

30 MIN Cook time

4 people Servings

Preparation

Sauce vierge

Peel and deseed the tomatoes and dice them finely. Mix with chopped olives, capers, herbs, olive oil and lemon juice and let infuse for 30 minutes.

White wine sauce

Sweat the shallots in butter until translucent, deglaze with the Louré and reduce by half. Add the fish stock, reduce further, stir in the cream and, over very low heat, mount with the cold butter. Season to taste and do not let it boil again.

Cook the turbot

Season the fillets with salt, lay them in a buttered dish and bake gently in the oven at 160 °C for 12–15 minutes until the flesh is just cooked through.

To serve

Nappe the turbot with the white wine sauce and spoon the sauce vierge over the top.

Why this wine?

The calm structure and fine depth of the Louré carry the buttery sauce and the noble fish — as the sauce, the wine is already in the dish.

Good to know

Tips & insights

Cook the turbot only briefly in the oven; the firm, noble flesh thus stays juicy and tender.
For the white wine sauce, reduce the Louré with shallots and fish stock markedly before the cold butter is added.
Whisk in the butter over mild heat, piece by piece, and do not let the sauce boil, or it will split.
Stir together the sauce vierge of tomatoes, olives, capers and herbs only lukewarm and shortly before serving.
Chop the herbs for the sauce vierge coarsely and mix them in last, so they stay fresh and aromatic.

Frequently Asked Questions

Which wine pairs with turbot with white wine sauce?

The Louré. Its calm structure and fine depth carry the buttery sauce and the noble fish; as a white wine sauce the wine is already in the dish and thus closes the circle on the palate. The Caprice sets a clearer counterpoint to the sauce vierge with crystalline acidity.

What is a sauce vierge?

The sauce vierge is a cold to lukewarm sauce of olive oil, diced tomato, herbs and often lemon, olives and capers. It is not cooked but only lightly warmed, so the flavours stay fresh. Its acidity and freshness balance the rich white wine sauce.

How does the turbot stay juicy?

Turbot has firm, noble flesh that needs only a short cooking time. Cook the fillets in the oven over moderate heat, until they just turn opaque and lift easily from the bone. Overcooking dries out even this noble fish; take it out in good time.

Can I prepare components in advance?

Yes. The sauce vierge can be started a few hours ahead and kept cool, but stir in the fresh herbs only before serving. The white wine reduction you can prepare, and whisk in the butter only shortly before plating. Always cook the fish fresh.

The wine to pair