Roasted Turbot with Poached Octopus, Broiled Clams, and Supions

Credit: Didier Loire
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Step 1: Turbot

Cut off the turbot head and tail, and remove the skin from both sides. Cut the fish into even slices, 8 ounces (230 g) each, and remove the first joint of the backbone from each side with a pair of scissors.

Sear the slices of turbot in some olive oil in a sauté pan, and brown in frothy butter with the unpeeled garlic and dried fennel. When cooked, the slices should be very tender and lightly browned, with an internal temperature of 113°F (45°C).

Season the slices of turbot with some fleur de sel and freshly ground pepper, then heat them in a dab of frothy butter with the roasted garlic cloves to flavor them slightly. The final internal temperature should not surpass 126°F (52°C).

Step 2: Seafood

Blanch and cool the octopus.

Mince the vegetables and sweat in a stockpot in some olive oil. Add the white wine, the unpeeled garlic, the fennel, and the octopus, then cover with cold water, and cook over a low heat for 45 minutes or so.

Peel the octopus while hot, and cut the tentacles into round slices. Season with salt, freshly ground pepper, a dash of lemon and a trickle of olive oil. Cover and keep warm.

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

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