Trim fish into even portions and remove any membrane, let caviar come to "cool" temperature (in a 70 degree room approximately 1/2 hour). Make "Beurre Fondue" by boiling cream 1 minute in a 1 quart nonreactive sauce pot add salt and pepper to taste and whisk in 3/4 of the butter to evenly emulsify. Let sit in warm area of the range. Heat a large skillet, non-stick preferably to moderately hot, season fillets with salt and white pepper and gently dredge bone side of fish in Wondra flour, add oil to pan, lay fish in gently without crowding, bone side down and saute gently 2 to 3 minutes. Turn and continue to cook 2 minutes and add remaining butter and finish cooking 2 additional minutes. Remove from pan and drain on paper towels. While pan is still hot, wipe any brown bits and oil out with paper towels and add pea shoots, season with salt and pepper and 3 tablespoons of Beurre Fondue then return to heat and wilt until just slightly broken down. Arrange pea shoots and potato puree on 4 warm plates, lay fish over top and garnish with generous amounts of caviar, and after warming the sauce gently add lemon juice, lemon zest and chives and sauce plate.;


Cover potatoes in cold water, bring to a boil, add salt to taste. Simmer slowly until just done, drain very well. Boil cream and set aside. Pass potatoes through food mill, add cream, salt, pepper, and butter, to taste. Blend gently. Serve with fish.;


Sauteed Shad Fillet with Lemon

Recipe courtesy of Michael Lomonaco

Turbot en Papillote

Recipe courtesy of Terrance Brennan

Turbot with Summer Truffles

Recipe courtesy of Alex Bourdeas

Turbot with Brown Butter and Capers

Recipe courtesy of Bobby Flay

Poached Turbot, Langoustine, Truffle, and Horseradish

Recipe courtesy of David Nichols

Turbot with Watercress and Pickled Walnuts

Fillet de Sole Meurice

Recipe courtesy of Le Meurice Hotel

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