Whitefish Mourlet Recipe

Prepare fish

Pat the whitefish fillets dry with paper towels. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.

Dust fish

Spread 1/4 cup flour on a plate. Lightly dredge each fillet in the flour, shaking off excess. This helps create a light crust and will slightly thicken the sauce later.

Sear fish

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons butter. When the butter foam subsides and the pan is hot, add the fillets. Sear 2–3 minutes per side (depending on thickness) until golden brown and just cooked through (internal temperature ~135–140°F / 57–60°C). Transfer fish to a warm plate and tent with foil while you make the sauce.

Aromatics

Reduce heat to medium. In the same skillet, add remaining 1 tablespoon butter. Add 2 tablespoons minced shallot and 1 teaspoon minced garlic. Sauté, stirring, for about 1–2 minutes until softened and fragrant but not browned.

Deglaze

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Build sauce

Add 1 cup fish stock to the pan and bring to a gentle simmer. Allow to reduce slightly for 3–4 minutes until flavors concentrate.

Finish sauce

Lower heat to medium-low. Stir in 1/2 cup heavy cream and 1 teaspoon Dijon mustard. Whisk to combine and simmer gently 2–3 minutes until the sauce is slightly thickened. Taste and adjust seasoning with additional salt and pepper if needed.

Brighten and finish

Stir in 1 tablespoon fresh lemon juice, 1 tablespoon drained capers, 1 tablespoon chopped fresh tarragon and 1 tablespoon chopped parsley. Heat through for 30 seconds.

Return fish to sauce

Nestle the seared fillets back into the skillet spooning sauce over them. Warm for 1–2 minutes to reheat and meld flavors, taking care not to overcook the fish.

Serve

Plate the fish, spooning additional sauce over each portion. Garnish with lemon wedges and a scattering of extra chopped parsley or tarragon if desired. Serve immediately.

Prepare veal

If using veal, season medallions with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tablespoon olive oil in a separate skillet over medium-high heat until shimmering.

Sear veal

Sear veal medallions 2–3 minutes per side (depending on thickness) until nicely browned and cooked to medium-rare/medium (about 145°F / 63°C for medium-rare, adjust to preference). Transfer to a plate and tent with foil to rest 3–5 minutes.

Combine with sauce

After making the fish sauce (see main directions), you can return the veal to the pan in place of or alongside the fish to warm for 1–2 minutes and coat with the Mourlet sauce before plating. Note: if using beef/veal stock instead of fish stock, the sauce will become richer and more appropriate for the veal.