Steamed Turbot with Provençal Country Vegetables

Credit: Didier Loire
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Step 1: Vegetables

Trim the purple artichokes, removing the outside leaves. Cut away the top halfway up, leaving 3/4 inch (2 cm) of the stem. Cut in half lengthwise and remove the choke.

Trim and shape the carrots and turnips, leaving 1/5 inch (5 mm) of the tops attached.

Remove the stems and outer skin of the fennel.

Shell the peas and the baby broad beans.

String the green beans and the snow peas, and boil the latter.

Remove the pistils from the zucchini blossoms, quarter, and keep in a bowl of water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water).

Trim the asparagus, keeping 2 inches (5 cm) of the tip.

All vegetables must be washed and drained. Handle them very carefully as they are young and fragile.

Step 2: Turbot

Cut off the head and tail of the turbot, then split in two. Cut 10 ounce (280 g) steaks from each, keeping the skin attached. On each side, cut the first joint of the central bone with a pair of scissors.

Quickly roast the turbot steaks in some olive oil in a cast iron pot without browning. Remove the turbot and set aside. Put the artichokes, asparagus, carrots, turnips, and fennel into the same pot, and sweat for a few minutes. Next, add the turbot steak, the remaining vegetables, 1 3/4 ounces (50 g) of butter, and the light chicken stock. Season with fleur de sel, cover and bake in a 445°F (230°C) oven.

Take out the turbot and the vegetables as they cook, and place in a warm spot to rest. The central temperature of the turbot steaks should not go over 118°F (48°C).

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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