Citrus-Marinated Turbot with Purple Artichokes and Spider Crab

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Credit: Didier Loire
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Ingredients (8 people)

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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