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Turbot Meunière with Beets and Capers Recipe
Turbot Meunière with Beets and Capers
Stéphane Raimbault, L'Oasis, France
Stéphane Raimbault, L'Oasis, France
Flavors of France
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Ingredients for 4 servings
- 700 g (1 lb. 9 oz.) Turbot fillet
- 240 g (8 oz.) Beet, cut into thin sticks
- 140 g (5 oz.) cold butter
- 25 g (1 oz.) beet juice
- 1 egg yolk, beaten
- 2 slices of white bread, diced
- 2 tsp. Capers
- 1 tbsp. flat leaf parsley
- 1 tsp. chopped flat leaf parsley
- 1 tsp. red wine vinegar
- 1 tsp. sherry vinegar
- Salt and pepper
- Clarified butter
  1. Remove the skin from the turbot, cut into 4 equal portions, and set aside in a cool place until needed.
  2. Brush one side of the turbot portions with the beaten egg yolk; arrange the bread cubes on the fish in a checkered pattern, season and sprinkle with the chopped parsley;
  3. cook, bread side down, in clarified butter in a non-stick pan until lightly golden.
  4. Turn over; finish cooking in the oven; remove and set aside.


  1. Place the cold butter in a skillet; cook until browned;
  2. strain into a saucepan containing the capers, salt and pepper;
  3. add the puréed parsley, the vinegars and beet juice; correct the seasoning.


  1. Steam the beet strips until tender.
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