Citrus-Marinated Turbot with Purple Artichokes and Spider Crab
- 1 turbot, 15 1/2 pounds (7 kg)
- 3 1/2 fluid ounces cooking olive oil (10 cl)
- 3 1/2 ounces salted butter (100 g)
- 2 sprigs dried fennel
- 1 orange
- 1 lime
- 1 lemon
- 1/2 grapefruit
- 3 1/2 ounces brown butter (100 g)
- fleur de sel
Citrus Pepper Powder
- 1 lemon
- 1 orange
- 3 1/2 tablespoons coarsely ground black pepper (5 g)
Artichokes and Crab
- 8 small purple artichokes
- 2 lemons
- 3 fluid ounces seasoning olive oil (9 cl)
- 8 female spider crabs
- 3 1/2 fluid ounces dry white wine (9 cl)
- 1 sprig dried fennel
- 4 teaspoons truffle juice (2 cl)
- fleur de sel
Instructions
Step 1: Turbot
Cut off the head and tail of the turbot, and remove the skin on both sides. Cut 1/2 pound (230 g) steaks from each side. Cut the first joint of the central bone with a pair of scissors on each side.
Marinate the steaks in the citrus juice for 15 minutes, then pat dry with a cloth.
Roast in a sauté pan with olive oil and brown in frothy butter with the unpeeled garlic and the dried fennel.
Once cooked, the turbot steaks should be tender with a nice light brown color and an internal temperature of 113°F (45°C). Keep in a warm spot.
Partly skim the fat from the sauté pan and deglaze with the turbot marinade. Reduce to a glaze, emulsify with the brown butter, bring to the desired consistency, and check the seasoning before filtering through a small sieve.
Step 2: Citrus Pepper Powder
Remove the whole rind of both the lemon and the orange. Cut in a fine brunoise and dry in a 175°F (80°C) oven, then add the coarsely ground black pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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