Difficulty:[usr 1]
Ask your fishmonger to pare, gut and cut the turbot into four fillets with the skin on. Peel the shallots and chop them. Save a few for decoration. Peel the potatoes, dry them and cut them to slip in a bay leaf.
Melt half the butter in a small casserole dish, put the potatoes in it, add the whole shallots. Cover and simmer over low heat for 1 hour.
After 45 minutes, preheat the oven to th 6 (180°). Butter a large baking dish, line the bottom with the minced shallots. Salt and pepper the turbot fillets on both sides and place them on the shallots, brown skin side up. Drizzle with white wine and bake the dish. Cook for about 15 minutes.
Remove the dish from the oven, remove the brown skin from the turbot. Melt the rest of the butter in the pan, brown the turbot fillets in it, add the cooking juices and the minced shallots.
Arrange immediately on preheated individual plates with a potato, three whole shallots and a little sauce.
Chef Hubert's culinary ideas
