Wild Turbot with Ratatouille Sauce and Potatoes
- 1 turbot, 17 1/2 pounds (8 kg)
- 1 cup olive oil (20 cl)
- 2 sprigs dried fennel
- 3 1/2 ounces butter (100 g)
- 1 garlic head, halved
- 4 tablespoons seasoning olive oil (6 cl)
- 30 leaves fried parsley
- fleur de sel
Step 1: Turbot
Remove the head and tail of the turbot, and skin both sides. Cut steaks of 8 ounces (230 g) each. On each side cut off the first joint of the central bone with a pair of scissors.
Sear the steaks in a cast iron skillet in some olive oil, lightly brown in frothy butter with the garlic in its skin and the dried fennel. Once cooked, the turbot steaks should be tender and a nice light brown color, and have an internal temperature of 113°F (45°C). Let rest in a warm place until the internal temperature reaches 122°F (50°C). Season with fleur de sel and freshly ground pepper.
Step 2: Ratatouille Sauce
Make a bouquet garni with the thyme, rosemary and half of the basil.
Thinly slice the peppers and onions, coarsely dice the zucchini and eggplant and cut the tomatoes in quarters.
Sweat the pepper and onion in a cast iron pot with a drizzle of olive oil.
Sauté the zucchini and eggplant separately in cast iron skillets, season with fleur de sel, and drain in a chinois.
Put all of the vegetables in a pot, and add the crushed garlic cloves and tomato quarters. Sweat for a few minutes, moisten with the lobster stock and light chicken stock, add the bouquet garni, and cook for about 45 minutes.
Add the remaining basil and infuse for 10 minutes. Remove the garlic cloves and bouquet garni, and filter through a chinois without pressing too much on the solids.
Pour the ratatouille sauce into a saucepan and reduce until thickened. Bind with the olive oil and check the seasoning.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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