Turbot with vin jaune sauce from French Country Cooking: Meals and Moments from a Village in the Vineyards (page 170) by Mimi Thorisson

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Notes about this recipe

  • Frogcake on September 19, 2024

    A lovely simple recipe for fish. I made this using a two pound salmon. The vin jaune sauce is delicious, worth remembering. I roasted vegetables to eat alongside the whole fish, which I served “family style”. The vegetables included potato wedges, eggplant, zucchini, red onions and leek pieces, and quartered mushrooms. (I braised everything in butter, seasoned with salt and pepper, and tarragon.) Served with baguette to capture every drop of the sauce!

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