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.
Share on facebookShare on TwitterShare on PinterestShare via mail
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Subscribe now
Cancel anytime
All My Chefs suggests
Premium
By
Alain Ducasse
Chef
By
Alain Ducasse
Chef
By
Alain Ducasse
Chef
By
Alain Ducasse
Chef
3
By
Grégory Marchand
Chef