Saga Pauillac
& turbot in "Matelote" wine sauce with split peas


  • 4 turbot fillets
  • “Matelote” wine sauce :
  • 2 shallots
  • 1 onion
  • 1 carrot
  • 1 garlic clove
  • 1 bottle red wine
  • 300ml fish stock
  • 1 bouquet garni

 Garnish :

  • 150g button mushrooms
  • 200g bacon
  • 150g split peas
  • 1 carrot
  • 1 onion, studded with clove
  • 1 bouquet garni
  • 100g butter
Cooking time
35 min


Serves 4

Cut the vegetables into fine dice and quickly colour in olive oil, add the red wine and fish stock. Add the turbot bone along with the bouquet garni and cook 20 minutes
Strain through a fine sieve, reduce until thickened, whisk in the butter in small pieces.

Cook mushrooms in a tiny amount of water, lemon juice, salt, pepper and a small piece of butter. Cut the bacon into strips (lardons), blanch and then lightly colour them.

Split pea purée:
Cook split peas in water with the carrot, onion, and a bouquet garni.
Cook covered, blend and whisk in butter in small pieces.
Colour the turbot in olive oil in a frying pan, finish cooking in the oven

Place a quenelle of split pea purée and the wine sauce around the turbot with its garnish (mushrooms and lardons). For a crunchy texture, add some small cubes of fried bread to the garnish.

>Wine pairing

Saga Pauillac

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