Champagne-Glazed Turbot with Asparagus and Crayfish

Premium
Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

Step 1: Turbot

Remove the head and tail of the turbot and the skin on both sides. Cut 1/2 pound (230 g) steaks from each piece. Cut the first joint of the central bone with a pair of scissors on each side.

Roast the turbot steaks in frothy butter in a cast iron pot. Set aside on a rack. Add the aromatics to the pot, and sweat for 3 minutes.

Put the turbot back in the pot, deglaze with 3 1/2 fluid ounces (10 cl) of champagne and bring to a boil. Continue cooking over a low heat until the internal temperature reaches 118°F (48°C).

Set the turbot steaks aside at room temperature.

Step 2: Asparagus and Crayfish

Peel and wash the asparagus. Sweat in a drizzle of olive oil, cover with the light stock, and cook. Once done, toss the asparagus in their cooking juices and coat well.

Make bundles of 3 large asparagus along with 2 medium-sized ones. Bias-cut each stem and toss in the cooking juices.

Brush the truffles under running water, peel, and cut in 1/10 inch (3 mm) wide and 2 inch (5 cm) long matchsticks.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits