Champagne-Glazed Turbot with Asparagus and Crayfish

Credit: Didier Loire


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.

Remove the heads from the crayfish. Roast the tails in a cast-iron pot with some olive oil for 3 minutes. Remove from the heat, add the crushed, unpeeled garlic, the cognac and the parsley. Cover with a wet dishcloth. Infuse for 15 minutes before shelling the crayfish tails.

Reduce the crayfish stock slightly, and add the truffle juice, seasoning olive oil, fleur de sel and freshly ground pepper. Toss the crayfish tails in this sauce.

Step 3: Champagne Sauce

Sweat the turbot trimmings in a pot with the butter. Add the aromatics, moisten with 2 cups (45 cl) of champagne, and cook for 40 minutes.

Once cooked, remove from the heat and infuse for 20 minutes with the parsley and the peppercorns. Filter this sauce through chinois, then a cheesecloth.

Make a zabaglione with the egg yolks and 3/4 cup (18 cl) of Champagne, then add the clarified butter.

Step 4: Plating

Pour the Champagne sauce into the pot in which the turbot was cooked. Reduce to a glaze, filter through a fine-meshed chinois, thicken with the zabaglione, and filter again through the same chinois. Season to taste with a dash of lemon juice and 4 teaspoons (2 cl) of champagne.

Glaze the turbot with some of the champagne sauce and serve the rest in a sauceboat.

Serve the turbot steaks, crayfish tails and asparagus bunches in large serving plates. Marble the reduced crayfish sauce with a few drops of Champagne sauce, top the turbot with the truffle slices, and serve immediately.

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