Turbot au Vermouth De Chambery

• 1 French shallot, chopped
• 1/4 cup (55 g) unsalted butter
• 1 sprig tarragon
• Salt and pepper
• 1/2 cup (125 ml) dry white vermouth
• 1 cup (250 ml) whipping cream (35 percent butterfat)
• 1/2 cup (15 g) small, dried whole morels, hydrated in warm water to cover and drained
• 2 turbot fillets, about 8 ounces (225 g) each, preferably from whole fish, lifted by the fish monger
• 2 teaspoons chopped fresh chives

1. In a saute pan, sweat the shallot in 2 tablespoons of the butter with the tarragon and a pinch each of salt and pepper for 3 or 4 minutes, or until soft and tender.
2. Add the vermouth and simmer over medium heat until reduced by half.
3. Add the cream and simmer for 3 to 4 minutes, until reduced by half, then add the morels and heat through for 2 minutes.
4. Taste and add more salt and pepper as you like.
5. The sauce should be the consistency of thin gravy and should taste delicious on its own.
6. Remove from the heat, cover, and set aside.
7. Melt the remaining 2 tablespoons butter in a large frying pan or saute pan over medium heat.
8. When the butter stops foaming, add the fish and cook, turning once, for 3 to 4 minutes on each side, or until a golden brown crust forms on both sides.
9. Using a spatula, carefully lift up the fish and wipe the cooking fat from the pan.
10. Replace the fish, spoon the sauce over, add the chives, and warm for 1 to 2 minutes.
11. Cooked turbot falls apart so easily that we like to serve it directly from the pan at the table.

shallot, butter, tarragon, salt, whipping cream, morels, turbot fillets, fresh chives

Taken from www.epicurious.com/recipes/food/views/turbot-au-vermouth-de-chambery-388844 (may not work)