TC Recipe: Sable Fish with Turnips, Prunes and Bitter Orange Beurre Blanc

February 20 2012

By Executive Chef Benjamin Nadolny
Suggested Pairing: 2011 Signature Viognier
Serves 2

Sable Fish Bitter Orange Marmalade

For the past year the culinary program at King Estate has been receiving sable fish just hours out of the water by one of our favorite small private fisheries. In creating dishes around the sable fish we have found that it takes well to both citrus and bulbous flavors. I have also found that it pairs nicely with voluptuous body and orange blossom notes of our Viognier. Keeping in season and bridging citrus flavors makes the buttery rich sable fish a great platform for a dish to serve with Viognier.


  • 2 sable fish fillets, aka black cod
  • 1 turnip
  • 3 T olive oil
  • 4 oz prunes, cut in half
  • 6 fingerling potatoes
  • 2 tsp fresh thyme, chopped
  • 1 C white wine
  • ¼ C bitter orange marmalade
  • 1 T heavy cream
  • 3 T butter


Peel the turnips, cut into wedges, and put in a small sauce pot. Season with salt and pepper, barely cover with water and 2 Tb olive oil. Bring to a simmer and cook just until the turnips are tender. Remove and cool. Boil the fingerlings, skin on, in salted water until tender. Strain and remove skins while still warm.

Bitter Orange Beurre Blanc
Put the wine in a stainless sauce pot and reduce by half. Add the orange marmalade and simmer for 1 minute. Add the heavy cream and bring to a simmer. Remove from the heat and slowly whisk in the butter.

Sable Fish and Plating
Pre-heat oven to 400 degrees. Toss the potatoes and turnips in olive oil with a little bit of salt and pepper. Place in the oven to lightly roast, about 8-10 minutes. Add the prunes to the potatoes and turnips and put back in the oven for 2 minutes. Remove from oven and toss with thyme. Heat 1 Tb olive oil in a skillet or sauté pan. Season the sable fish with salt and pepper and lay into the hot oil to sear. Sear on both sides and finish in the oven if needed. Place the potato, turnip, and prune mixture onto a plate. Surround with the bitter orange beurre blanc and top with the sable fish.