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Roasted Turbot, Celeriac, and White Alba Truffle Beurre Blanc
4
Servings
30
Preparation (min.)
30
Cooking (min.)
Ingredients
- 4 portions of turbot fillet
- 40 g of fresh Alba white truffle
- 1 celeriac
- 50 g of butter
- 10 cl of heavy cream
- 2 shallots
- 10 cl of dry white wine
- 2 cl of white wine vinegar
- 150 g of cold butter for the beurre blanc
- 1 drizzle of olive oil
- Some fresh herbs for garnish
- Fleur de sel
- Pepper
Roasted Turbot, Celeriac, and White Alba Truffle Beurre Blanc
A refined dish that highlights the delicacy of the white Alba truffle.
The turbot is gently roasted to maintain its tender, pearly flesh, accompanied by melting celeriac and a creamy beurre blanc. Fine slices of white Alba truffle are added at the last moment to fully reveal their aroma when in contact with the heat of the fish and sauce.
An elegant and balanced recipe, perfect for enhancing this exceptional product.
The turbot is gently roasted to maintain its tender, pearly flesh, accompanied by melting celeriac and a creamy beurre blanc. Fine slices of white Alba truffle are added at the last moment to fully reveal their aroma when in contact with the heat of the fish and sauce.
An elegant and balanced recipe, perfect for enhancing this exceptional product.
Cook this recipe with Plantin products
START OF SEASON
![Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe]( "Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe")
![Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe]( "Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe")
START OF SEASON
![Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe]( "Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe")
![Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe]( "Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe")
Preparation
Prepare the Celeriac
Carefully peel the celeriac and cut it into even pieces. Cook it in a pot of lightly salted water until perfectly tender.
Make the Celeriac Purée
Drain the celeriac and blend it with butter and liquid cream. Work the mixture until you achieve a perfectly smooth and creamy purée. Season lightly with salt and pepper, then keep warm.
Prepare the White Butter Sauce
Peel and finely chop the shallots. Place them in a saucepan with white wine and white wine vinegar. Reduce gently until almost all the liquid has evaporated.
Emulsify the White Butter Sauce
Lower the heat and gradually incorporate cold butter cut into small pieces while whisking. Continue until you obtain a smooth and creamy sauce. Be careful not to let the sauce boil to prevent it from separating.
Cook the Turbot
Lightly season the turbot portions with fleur de sel and pepper. Heat a drizzle of olive oil in a pan and place the pieces of turbot in it. Gently color them, then continue cooking over moderate heat until the flesh is tender and pearly.
Plate
Place a portion of celeriac purée on each plate. Arrange the roasted turbot on top or slightly beside it, then generously add the white butter sauce.
Add the Alba White Truffle
Using a truffle slicer, make thin slices of Alba white truffle directly over the still-warm turbot. Optionally, add some fresh herbs and serve immediately.
Plantin Chef’s tip(s)
Always add the white truffle from Alba at the last moment, without cooking it. The heat from the turbot and the beurre blanc is enough to naturally release its aromas. To maintain the balance of the dish, lightly season the celery and the sauce to allow the truffle to take center stage.
