Turbot with Porcini Mushrooms and Crayfish
- 1 turbot, 15 1/2 pounds (7 kg)
- 1 3/4 ounces crayfish butter (50 g)
- 1 1/2 ounces parmesan, grated (40 g)
- 2/3 cup crayfish stock (16 cl)
- 2/3 cup porcini mushroom juice (16 cl)
- cooking olive oil
- fleur de sel
Porcini Mushroom "Scales"
- 24 Porcini mushroom caps, 2 1/4 inches (6 cm) wide
- fleur de sel
- 1 pound duck fat (500 g)
- 4 cloves garlic
- trimming from 1 slice country bacon
- 1 clove garlic, halved
Step 1: Turbot
Trim the turbot and remove the head and tail. Clean the turbot. Rinse under running water, and pat dry with a dishcloth. Cut away the fillets, and remove the skin and any the bloody parts. Cut the fillets into 1/6 inch (5 mm) thick ribbons.
In groups of ten, overlap these ribbons between two sheets of parchment paper, to obtain 8 rectangles 3 1/2 x 6 3/4 inches (9 x 17 cm), 5 1/2 ounces (160 g) apiece.
Step 2: Porcini Mushroom "Scales"
Cut the porcini mushroom caps into 1/6 inch (5 mm) thick slices. Season with fleur de sel and roast in a pot with the duck fat, the unpeeled garlic cloves, and the country bacon trimmings. Lightly brown, cover, and simmer over a low heat until cooked.
Cut 8 rectangles in the parchment paper, 4 x 7 inches (10 x 18 cm) each. Rub with the cut side of the halved garlic clove and brush on a thin layer of duck fat. Brush duck fat on both sides of the mushroom slices as well, and lay on the parchment paper like scales. Cover each rectangle of mushroom slices with parchment paper and a stainless steel tray. Press lightly, then set aside in a cool place.
Once the mushrooms are cold, cut away the edges of the mushroom rectangles, so that they are the same size as the turbot rectangles.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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