Pan-Fried Turbot with Lemon-Dill Champagne Beurre Blanc

  • 'Beurre blanc' sounds like something complicated and fancy, but it’s nothing more than a reduction of Champagne and vinegar with fresh, creamy butter whisked in. So simple you can even throw back a glass or two of said Champagne before you begin! The balance of tart and richness works especially well with this pan-fried turbot, other mild fish, or shellfish of your choosing. Because everything tastes better with butter, feel free to drizzle this succulent sauce on top of chicken, pork, and vegetables too! Whatever you decide to do with this dish, we know you’ll adore it and we promise that’s not the Champagne talking, it’s simply the truth!
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Serves 6


  • 1 cup dry Champagne
  • 1 tablespoon white wine vinegar
  • 1 large shallot, minced
  • 4 ounces cold unsalted butter, cubed
  • ¼ cup fresh dill leaves, plus more for garnish
  • 2 teaspoons finely grated lemon zest, plus more for garnish
  • 2 teaspoons fresh lemon juice
  • pinch cayenne pepper
  • kosher salt and freshly ground pepper, to taste
  • Six 7 ounce boneless, skinless fillets of turbot or sole
  • 6 tablespoons butter


  • In a small saucepan, combine the Champagne, vinegar, and shallots. Bring the mixture to a boil and reduce to about 2 tablespoons, about 10 minutes.
  • Note: You can strain out the shallots for a finer looking sauce if desired.
  • Remove the pan from heat and whisk in 2 tablespoons of butter. Return the pan to a very low heat and quickly whisk in the remaining butter, one cube at a time, until thick and creamy.
  • Remove from the heat, stir in the dill, lemon zest, lemon juice, cayenne, ½ teaspoon of salt, and several grinds of pepper. Taste and adjust seasoning. Cover and keep warm while you cook the fish.
  • Melt 3 tablespoons of butter in a large nonstick skillet over medium-high heat until foamy. Season 3 fillets with salt and pepper on both sides and transfer to your skillet. Cook the filets, basting with butter, and turning once, until fillets are golden brown and cooked through, about 5 minutes.
  • Transfer the fish to a serving dish (or individual plates) and keep warm. Continue cooking and plating the remaining fish. To serve, spoon over the reserved beurre blanc and garnish with more lemon zest and dill if desired.
  • Note: You can cook the fish in batches, or get 2 pans going at one time and cook all at once.
  • Serve with buttered potatoes, a small green salad, and a glass of Champagne.