Braised Wild Turbot with a Green Vegetable Sauté

Credit: Didier Loire
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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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