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TURBOT IN CIDER VINEGAR SAUCE
from "Bistro Cooking" by Patricia Wells

Odile Engel is one of Normandy's best-known cooks, offering a very simple, homey, uncomplicated cuisine de femme. She's passionate about fish, treats her turbot, brill, Saint-Pierre, and sole ever so delicately, and doesn't like to smother them in overly complicated sauces. This dish—from her small village restaurant Le Pavé d'Auge in Beuvronen-Auge—is rich with the flavors of Normandy, combining delicate turbot, rich local butter, and the region's favored apple cider vinegar.

Yield: 4 servings
 Bistro Cooking
INGREDIENTS (CLICK TO BUY)

1 pound flatfish fillets, either turbot, brill, sole, or flounder
1/4 cup best-quality apple cider vinegar
12 tablespoons (6 ounces) unsalted butter, chilled and cut into small pieces
Salt and freshly ground black pepper

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PREPARATION

1. In a steamer or fish poacher, bring 2 cups of water to a boil over high heat. Place the fish fillets in the steamer, reduce the heat to medium, cover, and cook until they are just opaque throughout, 4 to 5 minutes.
2. Meanwhile, in a non-reactive small saucepan, bring the cider vinegar to a boil over medium-high heat. Add the butter, a few pieces at a time, whisking constantly after each addition, moving the pan on and off the heat as necessary, until all of the butter is added and the sauce is smooth and creamy. Season with salt and pepper to taste.
3. Place the fish fillets on warmed dinner plates and spoon the sauce over.



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Wild Flounder Fillet - $13.99/lb
 
 
  Heinz Apple Cider Vinegar - $3.29/ea
 32fl oz
 
You Might Already Have
  Land O'Lakes Unsalted Butter - $5.99/ea
 4ct, 4oz ea
 
  La Baleine Coarse Sea Salt - $4.69/ea
 26.5oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
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