- 1 turbot, 15 1/2 pounds (7 kg)
- 8 1/2 ounces aromatic mirepoix (carrots, button mushrooms, onions and fennel) (240 g)
- 4 teaspoons cooking olive oil (2 cl)
- 3 1/2 ounces salted butter (100 g)
- fleur de sel
Base Stock
- 1 pound veal flank (500 g)
- 1 carrot
- 1 fennel bulb
- 1 leek
- 1 celery rib
- 1 spring onion
- 3 1/2 ounces button mushrooms (100 g)
- 1 lemon, peeled and sliced
- 1 bouquet garni
- 3 cups light chicken stock (75 cl)
- 3 cups chicken consommé (75 cl)
- 1/2 pint calf’s foot jelly (25 cl)
- 1 teaspoon white pepper (4 g)
- 1 teaspoon coriander (4 g)
- 2 Indonesian long peppers
Green Vegetable Sauté
- 40 purple Provençal asparagus
- 1 pound peas (500 g)
- 3 1/2 ounces baby broad beans (100 g)
- 3 1/2 ounces green beans (100 g)
- 3 1/2 ounces snow peas (100 g)
- 6 green onions
- 7 ounces broccoli rape (200 g)
- 1 3/4 ounces baby spinach (50 g)
- 24 scallions
- 7 ounces mashed asparagus (200 g)
- 3 1/2 tablespoons light chicken stock (5 cl)
- 12 baby romaine lettuce leaves, from the heart
- 2 3/4 fluid ounces olive oil (4 cl)
- 3 ounces butter (80 g)
- 1 ounce whipped cream (30 g)
Instructions
Step 1: Turbot
Cut off the head and tail of the turbot, and the skin on both sides. Cut 1/2 pound (230 g) steaks from each. Reserve half of the head for the base stock. On each side, cut the first joint of the central bone with a pair of scissors.
Roast the turbot steaks in olive oil and brown butter in a cast-iron pot, add the aromatics, and sweat for 2 minutes.
Deglaze with the base stock (prepared below) and continue cooking over a low heat. Remove the turbot from the pan, reduce the cooking liquid slightly, and filter through a chinois.
Step 2: Base Stock
Cut away any extra fat from the flank, dice into large chunks, and place in a pot of cold water. Bring the water to a boil, then drain.
Place the flank back in the pot and add the vegetables, cut into a mirepoix, lemon, bouquet garni, chicken stock, chicken consommé, and calf's foot jelly. Slowly bring to a simmer, then cook over low heat for 1 hour. Add the 1/2 turbot head and the spices, and continue cooking for 45 minutes. Filter the stock through a fine-meshed chinois and reserve.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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