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.
- 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.
Prepare the cherry tomatoes: remove the stems, score the skin lightly, and immerse in boiling water for a few seconds. Drain and peel, then halve and seed. Lay on a baking sheet lined with parchment paper, drizzle with olive oil, add the thyme and unpeeled garlic cloves, and dust with confectioners’ (icing) sugar. Season with salt and pepper and bake for 1 hour 30 minutes.
Supreme and segment (section) the pomelo, then cut into 1/3-inch (1-cm) dice.
Toast the coriander seeds in a dry skillet or frying pan over high heat for 5 minutes. Cut the finger limes and collect the pearls. Chop up the fresh cilantro (coriander).
Mix the sauce ingredients with the olive oil and season with salt and pepper. Set aside.
Steam the turbot pieces, still covered with plastic wrap, for 8 minutes.
Heat the peanut oil and deep-fry the capers for a few seconds. You can use grapeseed oil instead of peanut oil.
Serve the turbot on plates. Gently pour the sauce vierge over the fish and decorate with the capers. Serve.
Tips
You can find finger limes in gourmet grocery stores or order them online.
Recommended Wine
“Clos Canarelli, domaine Canarelli, 2013,” a Corse Figari wine
This recipe was originally published in "My Best Frédéric Anton" (Éditions Alain Ducasse). See all credits
