Baked Turbot with Emulsified Shrimp Jus
- 1 turbot, 17 1/2 pounds (8 kg)
- 3 1/2 fluid ounces extra-virgin olive oil (10 cl)
- 3 1/2 ounces salted butter (100 g)
- 4 cloves garlic
- 2 sprigs dried fennel
- 1 lemon
- fleur de sel
Emulsified Shrimp Jus
Step 1: Turbot
Cut off the head and tail of the turbot, and remove the skin on both sides. Cut steaks 1/2 pound (230 g) apiece from each. On each side, cut the first joint of the central bone with a pair of scissors.
Roast the steaks in a sauté pan with the olive oil, and brown them in frothy butter with the unpeeled garlic and the fennel. Once cooked, the turbot steaks should be tender and nicely browned, with an internal temperature of 115°F (45°C).
Set aside in a warm spot until the internal temperature reaches 125°F (52°C).
Keep part of the cooking butter and deglaze the sauté pan with a dash of lemon juice, then coat the steaks with this sauce and season with fleur de sel and freshly ground pepper.
Step 2: Emulsified Shrimp Jus
Roast the shrimp in a hot sauté pan with the shellfish butter and set aside in a high speed blender bowl. Add the boiling lobster stock and the roe, mix until the sauce is completely smooth and even, then filter through a fine-meshed chinois.
At the last moment, season the juice with fleur de sel, a dash of lemon juice and freshly ground pepper, then add the butter and olive oil, and emulsify with an immersion blender.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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