Difficulty: [usr 1]
As a seasoned chef with years of experience in fine French cuisine, I recommend asking your trusted fishmonger to scale, gut, and portion the turbot into four skin-on fillets for perfect results.
Peel the pink shallots and finely chop most of them, reserving a few whole ones for garnish. Peel the Bintje potatoes, pat them dry, and make a slit in each to insert a bay leaf.
In a small casserole, melt half the butter over low heat. Add the potatoes and whole shallots, cover, and gently simmer for 1 hour until tender and infused with flavor.
After 45 minutes, preheat your oven to thermostat 6 (180°C). Generously butter a large baking dish and scatter the chopped shallots across the base. Season the turbot fillets generously with salt and pepper on both sides, then arrange skin-side up over the shallots. Drizzle with white wine and bake for about 15 minutes, until the skin is golden and crisp.
Remove from the oven and carefully lift off the browned skin. In a hot pan, melt the remaining butter and sear the fillets briefly to enhance their flavor. Deglaze with the baking juices and chopped shallots for a rich sauce.
Serve immediately on warmed plates, pairing each fillet with a potato, three whole shallots, and a drizzle of sauce for an elegant presentation.
Chef Hubert's Pro Tip: This dish highlights the turbot's delicate flavor—pair with a crisp Chablis for the ultimate experience.
