Slow-Cooked Turbot with Gnocchi and Morels
- 1 turbot, 15 pounds (7 kg)
- 7 tablespoons cooking olive oil (10 cl)
- 3 1/2 ounces salted butter (100 g)
- 4 cloves garlic
- 1 1/3 pounds fresh morel mushrooms (600 g), cap size 1 3/4 inches (4 cm)
- 7 tablespoons pot-au-feu stock (10 cl)
- 3 1/2 ounces butter (100 g)
- 1/8 cup veal jus (4 cl)
- 1 3/4 ounces shallots (50 g)
- 1 lemon
- 1 3/4 ounces cream, half-whipped (50 g)
- fleur de sel
Step 1: Turbot and Morels
Mince the shallots and stew in 1 3/4 ounces (50 g) of butter in a 175°F (80°C) oven for 1 hour.
Cut off the bottom of the morel stems, clean them, removing any dirty parts, wash in a large bowl of water, and drain on a rack.
Shape the morel caps so that they are of a similar size. Wash in several slightly warm baths and finish with a brush. After the last wash, the water must be completely clear. Drain on a rack and pat dry on a dishcloth.
Cut off the head and tail of the turbot, and remove the skin on both sides. Cut steaks 1/2 pound (230 g) apiece. On each, cut the first joint of the central bone with a pair of scissors.
Start cooking the turbot steaks in a hot pot with olive oil. Add the butter bit by bit. Lower the heat, and brown the fish on all sides. Add the morels and the unpeeled garlic cloves. Simmer over a low heat.
Remove the turbot from the pan when the internal temperature reaches 113°F (45°C). Keep warm.
Step 2: Potato Gnocchi
Wash and dry the potatoes, lay on a bed of coarse salt in a pot, cover with aluminum foil, and bake in a 430°F (220°C) oven until completely tender.
Peel the potatoes and press through a fine sieve. Stir the flour and potato starch into the potatoes, then the egg yolk. Season to taste.
Shape the gnocchi by taking small portions of the dough and rolling on a fork.
Poach the gnocchi in boiling water, drain with a slotted spoon and set aside on a greased tray.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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