Food Network: Stuffed Turbot Provencal

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Stuffed Turbot Provencal
Recipe courtesy Emeril Lagasse, 2002

Ingredients
4 boiled artichoke hearts, recipe follows, cut into
1/2-inch dice
1/2 cup roughly chopped brine-cured black olives
2 tablespoons olive oil
2 tablespoons minced fresh parsley
1 tablespoon minced shallots
2 teaspoons minced garlic
1 teaspoon minced fresh oregano
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon ground black pepper

4 skinless turbot fillets
Salt
Ground white pepper
Tomato-Caper Beurre Blanc:
2 tablespoons finely minced shallots
1/2 cup white wine
2 sticks cold unsalted butter, cut into tablespoon size pieces
1/4 teaspoon hot sauce
Salt
2 tablespoons small capers, rinsed and drained
1/2 cup small diced seeded tomatoes

Directions
In a bowl, combine the artichoke hearts, olives, olive

oil, parsley, shallots, garlic, oregano, lemon peel, salt, and pepper and toss
well. Let marinate for 2 hours at room temperature.
Preheat the oven to 400 degrees F.
Lightly season the fish on both sides with salt and white pepper. Set on a
parchment-lined baking sheet, skin-side up. Spoon 1/4 of the artichoke mixture on
the bottom half of each fillet.
Fold the top half of the fillet over the filling. Bake until the fish is done, 12
to 15 minutes.
For the Beurre Blanc: Combine the shallots and wine in a medium saute pan, and
bring to a boil. Reduce heat to medium-low and simmer until reduced in volume by
half, about 2 minutes. Whisk in the butter, 1 tablespoon at a time, adding each
piece before the previous one has been completely incorporated. Continue until all
the butter is incorporated and the sauce coats the back of a spoon, removing the
pan from the heat periodically to prevent the sauce from getting too hot and

breaking. Remove from the heat and season with the hot sauce and salt. Stir in the
capers and tomatoes, and stir well. Adjust seasoning, to taste.
Remove from the oven and transfer the fish with a spatula to 4 large plates. Spoon
the Tomato- Caper Beurre Blanc over the fish and serve immediately.

Ingredients
Boiled Artichokes:
1 gallon water
4 bay leaves
3 tablespoons salt
2 teaspoons whole black peppercorns
4 large globe artichokes, about 10 ounces each
1 lemon, cut in half

Directions
Bring the water, bay leaves, salt, and peppercorns to
a boil in a large pot.
With a small, sharp knife, trim the tough outer skin from the artichoke stems and
remove the bottom row of leaves. Add the artichokes and lemons and return to a
boil. Place 2 small, heavy plate on top of the artichokes, lower the heat, and
cook at a low boil until the artichokes are tender, about 20 minutes. Drain in a
colander and let the artichokes sit until cool enough to handle.
Remove the large outer leaves from the artichokes and discard the spiky inner
leaves. With a spoon, scrape the hairy choke from the hearts and discard. Reserve
the leaves for another use.
Yield: 4 artichoke hearts