Champagne-Glazed Turbot with Asparagus and Crayfish

Credit: Didier Loire
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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