Turbot Argenteuil with Asparagus
- 1 turbot, 17 1/2 pounds (8 kg)
- 3 1/2 fluid ounces cooking olive oil (10 cl)
- 3 1/2 ounces salted butter (100 g)
- 3 cloves garlic
- 3 sprigs dried fennel
- fleur de sel
Step 1: Turbot
Cut off the head and tail of the turbot, and remove the skin on both sides. Cut 1/2 pound (230 g) steaks from each piece. On each side, cut the first joint of the central bone with a pair of scissors.
Roast the turbot steaks in a cast-iron skillet in olive oil, and brown in frothy butter with the unpeeled garlic and the dried fennel. Once cooked, the turbot steaks should be tender with a nice, golden-brown coloring and an internal temperature of 113°F (45°C). Let sit in a warm spot until the central temperature reaches 126°F (52°C), then season with fleur de sel and freshly ground pepper.
Step 2: Asparagus
Remove and dry the large asparagus leaflets in the oven.
Cook the large asparagus in a drizzle of olive oil until they are coated in their cooking juices. Next, create bundles of 3 asparagus, and bias cut the stems of each.
Peel the extra-large asparagus, wash, and cut in thin lengthwise ribbons.
When serving, dress the extra-large asparagus with some olive oil, salt and pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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