The base of this dish is very simple -- steamed turbot with olive oil, tomato and lemon sauce vierge. I have refined it for subtle yet complex flavors.
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Ingredients
(4 people)
- 14 ounces turbot fillet (400 g)
- 10 cherry tomatoes
- 1 drizzle olive oil
- A few sprigs thyme
- 2 cloves garlic
- 1 pinch powdered sugar
- 1 pomelo
- A few coriander seeds
- 4 finger limes
- 1/4 bunch cilantro
- 2 cups olive oil (50 cl)
- 4 1/4 cups peanut oil (1 liter)
- 12 large capers
- Salt
- Pepper
Instructions
Step 1: Turbot and Sauce Vierge
Preheat the oven to 175°F (80°C). Cut the turbot into 8 rectangular pieces each weighing 1 1/2 ounces (40 g), two per person.
Season with salt and pepper and stack the pieces in pairs. Cover each pair with plastic wrap.
This recipe was originally published in "My Best Frédéric Anton" (Éditions Alain Ducasse). See all credits
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Alain Ducasse
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