Grenoble-Style Spit-Cooked Turbot with Tender Swiss Chard
Swiss Chard
Lemon Condiment
- 2 Menton lemons
- 16 wedges oven-dried tomatoes
- 1 3/4 ounces pine nuts (50 g)
- 1 3/4 ounces brined capers (50 g)
- 12 Niçoise olives
- 3 1/2 ounces bread (100 g), sliced 1/5 inch (5 mm) thick
- 3 1/2 tablespoons clarified butter (5 cl)
- 3/4 ounce butter (20 g)
- 3 1/2 tablespoons seasoning olive oil (5 cl)
- cooking olive oil
Instructions
Step 1: Turbot
Trim the turbot, cut away head and tail, and clean. Split the fish in two, following the central bone, and cut 4 steaks, 10 1/2 ounces (300 g) apiece, with the bone in the meatier part.
Season the steaks with salt, and roast on the spit for about 10 minutes, basting frequently with olive oil.
Once cooked, set aside on a rack for 3 minutes. Remove the skin and the bones, and shape the turbot steaks. Cover with aluminum foil and keep in a warm spot.
Step 2: Swiss Chard
Wash the chard, and separate the greens from the ribs. Cut the greens into 1 1/4 inch (3 cm) wide ribbons. Peel the ribs, cut in 2 1/4 inch (6 cm) pieces, and set aside in a bowl of water acidified with ascorbic acid (1 teaspoon per quart (1 g per liter) of water).
Peel the garlic clove and stud a fork with it.
Drain the chard ribs, season with salt, and soften in a covered sauté pan with a drizzle of oil without browning. Once the cooking water has evaporated, cover with the light chicken stock and simmer gently. Once the liquid has cooked off absorbed, moisten again. Continue until the chard is tender.
Heat a sauté pan with a drizzle of olive oil. Season the chard greens, and wilt, stirring with the garlic studded fork. Drain and set aside.
Before the chard ribs have finished cooking, remove the lid and add the butter. Toss the ribs in the cooking juices to glaze. Season to taste, and add the greens.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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