Wild Turbot with Red-Clawed Crayfish, Black Truffles, and Cream Sauce

Credit: Didier Loire


Step 1: Turbot

Remove the head and tail of the turbot, then remove the fins on each side of the fish, and slice into even, 10-ounce (280 g) steaks, leaving the skin on.

Lightly brown the turbot in some olive oil in a frying pan. Add butter and continue cooking, basting the turbot often with the frothy butter.

Once the turbot steaks are pink near the central bone and have an internal temperature of 113°F (45°C), place on a rack and let rest.

Step 2: Crayfish

Separate the heads and tails from the crayfish. Roast the tails in a cast iron pot with a few drops of olive oil for 3 minutes, then take off the heat. Add the crushed garlic cloves and the parsley, deglaze with cognac, cover with a wet dishcloth, and infuse for 15 minutes.

Shell the crayfish tails, sauté in shellfish butter, and season with fleur de sel and freshly ground pepper.

Step 3: Sauce

Wash the chervil and set the nicest leaves aside. Julienne the wedges of tomato. Whip the cream.

Sear the truffle slices in a large pat of butter, deglaze with the lobster stock, and reduce by half. Season as needed, add the thinly sliced basil and tomatoes, thicken a little with butter, and lightly swirl in the cream to give a marbled effect.

Step 4: Plating

Heat the turbot steaks in frothy butter until the internal temperature reaches 124°F (51°C).

Serve on warmed plates, sprinkle with fleur de sel, pour a good coating of sauce over the fish, and put an equal amount of crayfish tails on each plate. Sprinkle with the reserved chervil leaves, and serve immediately.

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