Turbot en Papillote with Vermouth, Leek and Tarragon

⏱ 40 min · Serves 2

A parcel of pure elegance: sweet turbot steamed over silky buttered leeks with dry vermouth, lemon and tarragon. The paper puffs up in the oven and releases a wave of anise-scented steam at the table — barely 40 minutes' work for something that tastes like a seaside bistro in France.

Per serving: 475 kcal · 38.0g protein · 14.0g carbs · 28.0g fat

Ingredients

• 2 turbot fillets, skinless, about 160g each (or 2 tronçons on the bone)
• 2 medium leeks, white and pale green only, halved and finely sliced
• 30g unsalted butter, plus 15g extra for the parcels
• 1 small garlic clove, thinly sliced
• 80ml dry white vermouth (Noilly Prat)
• 1 tbsp crème fraîche
• 2 tbsp fresh tarragon leaves, plus 2 sprigs
• 1 unwaxed lemon: 2 fine strips of zest and 2 thin slices
• 1 tbsp extra virgin olive oil
• Flaky sea salt and freshly ground white pepper
• 2 large sheets baking parchment (about 40cm square)

Method

1. Heat the oven to 200C/180C fan/gas 6 and put a baking tray inside to get hot.
2. Melt 30g butter with the olive oil in a wide pan over a low heat. Add the sliced leeks, garlic, a good pinch of salt and 2 tbsp water. Cover and sweat gently for 10-12 minutes until completely soft and sweet but not coloured.
3. Pour in the vermouth, raise the heat and let it bubble for 2 minutes to cook off the alcohol. Stir in the crème fraîche and half the chopped tarragon, then take off the heat and cool for a couple of minutes. Taste and season.
4. Fold each parchment sheet in half, then open out. Spoon half the leeks onto one side of each sheet, keeping a good border.
5. Pat the turbot dry, season both sides with salt and white pepper, and set on top of the leeks. Add a strip of lemon zest, a lemon slice, a tarragon sprig and a small knob of the remaining butter to each.
6. Fold the parchment over the fish and seal by making small, tight, overlapping folds all the way round the open edges, twisting the final corner to lock it. The parcel should be airtight but roomy so steam can circulate.
7. Slide the parcels onto the hot tray and bake for 12-14 minutes, until the paper is puffed and browned at the edges. Turbot is done at 50-52C in the thickest part; it should just flake.
8. Rest for 2 minutes, then serve the parcels unopened on warm plates. Cut open at the table, scatter with the remaining tarragon and finish with flaky salt. Steamed new potatoes and a glass of the same vermouth-friendly white are all you need.