Turbot Poached in St.-Émilion

Ingredients

• 8 medium-size Yukon Gold potatoes, about 1 pound
• Salt
• 7 tablespoons crème fraîche
• 8 tablespoons unsalted butter, preferably high-fat European style, diced
• Freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 16 pearl onions, peeled
• 1 large shallot, finely chopped
• 2 cups St.-Émilion or other dry red wine, preferably merlot
• 2 cups fish stock
• 1 pound turbot or sea bass fillets, skinned, in four pieces
• 1 tablespoon chopped flat-leaf parsley leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    648 calories; 41 grams fat; 19 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 25 grams protein; 127 milligrams cholesterol; 494 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place potatoes in boiling salted water and cook until tender, about 15 minutes. Drain, peel and mash in a ricer. Return to pan, heat briefly and add 5 tablespoons créme fraîche and 1 1/2 tablespoons butter. Season with salt and pepper and set aside in pan, covered.
2. Heat 2 tablespoons oil in a small skillet, add onions and sauté over medium heat until lightly browned and tender. Set aside, covered.
3. Heat remaining oil in a wide saucepan or a sauté pan that can hold fish in a single layer. Add shallots and sauté over low heat 5 minutes. Add wine and stock and bring to a simmer. Slip fish pieces into pan. Poach 3 to 4 minutes, until just firm. Remove fish, draining well. Place on a warm plate and cover to keep warm.
4. Boil cooking liquid until reduced to about 1 cup. Whisk in remaining créme fraîche and season to taste with salt and pepper. Over low heat add remaining butter bit by bit, whisking it in. Sauce will thicken somewhat and turn glossy.
5. Reheat potato purée and spoon into center of each of 4 dinner plates. Place a piece of fish on top and place onions around. Gently reheat sauce and spoon over each portion. Sprinkle with parsley and serve.

1 hour