Dinner

Filet de Turbot aux Asperges Vertes et Beurre Blanc à la Ciboulette

Name: Filet de Turbot aux Asperges Vertes et Beurre Blanc à la Ciboulette
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 2 servings
Ingredients: 2 turbot fillets (6 oz each), skin-on, pin bones removed; 1 lb fresh spring asparagus, woody ends trimmed; 3 oz unsalted butter, cold and cubed; 2 shallots, minced; 1/4 cup dry white wine; 2 tbsp white wine vinegar or champagne vinegar; 1/4 cup whole milk or chicken stock; 3 tbsp fresh chives, cut into 1-inch pieces; 1 lemon, halved; 1 tbsp clarified butter or ghee; Kosher salt and white pepper; Fleur de sel for finishing; Microgreens for garnish

Pristine turbot fillets with a crispy skin, served over tender spring asparagus and a silken, ephemeral chive-infused beurre blanc. This is refined French technique at its finest—simple ingredients, perfect execution, and impeccable timing.

655cal 35gprotein 19gcarbs 48gfat 20min prep 28min cook 2serves

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