Turbot on Truffle Nage

Salt the turbot, pepper it lightly and perfume it with some fresh thyme. Sear in oil in a spacious pan and roast turned over on the skin side in the oven at 200 to 220°C until just before the point, remove from the oven and let rest for a few minutes. Reduce the white wine to the minimum, separately reduce the fish stock to two thirds. Combine with white wine reduction and pour in cream, reduce again by one third. Season to taste with salt, pepper, truffle oil and lime juice, it must have become a creamy sauce. Place the turbot on the truffle sauce, slice the truffle generously and serve with mashed potatoes or fresh pasta.

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