Turbot Fillet with Shellfish in Butter Sauce

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Credit: Didier Loire
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Instructions

Step 1: Turbot

Trim and clean the turbot, and cut off the head and the tail. Rinse the fish under running water, and pat dry with a dishcloth. Cut away the fillets, remove the skin, and cut away the bloody parts. Cut the filets into 1/6 inch (5 mm) thick ribbons.

Overlap these ribbons in groups of 10 between two sheets of parchment paper to get 8 rectangles, 3 3/4 x 6 3/4 inches (9 x 17 cm) and 5 1/2 ounces (160 g) apiece.

Step 2: Shellfish

Separately plunge each type of shellfish in a basin of salted water. Let sit in the dark to soak and give off any sand, then rinse in a large quantity of water.

Sweat 1 minced shallot with 3/4 ounce (20 g) of butter in a large saucepan, add 1 unpeeled garlic clove, 1 bouquet garni, 3 1/2 fluid ounces (10 cl) of white wine and the drained carpetshell clams. Cook until the shellfish open, and drain. Repeat for the cockles.

Drain the carpetshell clams and the cockles, setting their cooking juices aside separately. Let the juices settle for a few minutes then filter through cheesecloth.

Shell the carpetshell clams and the cockles, empty the sand sac, and set aside in a stainless steel bowl on ice.

Shell and trim the razor clams while still raw, remove the stomach, and bias cut in 1/15 inch (5 mm) long chunks. Set aside on ice as well.

Put the periwinkles to cook in boiling salted water for 5 minutes, drain, cool on ice, and shell. Remove the stomach and set the flesh aside in a stainless steel bowl over ice.

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

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