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

Credit: Didier Loire
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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.

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

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