Grenoble-Style Spit-Cooked Turbot with Tender Swiss Chard

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.

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.

Brush 1 lemon under running water, peel just the zest with a vegetable peeler without removing any pith, and finely julienne the zest. Put in a small sauté pan, cover with cold water and bring to a quick boil. Drain and set aside in a sieve to cool.

Peel both lemons completely, collecting their juice as you do so, and supreme.

Warm 3 1/2 tablespoons (5 cl) of olive oil in a sauté pan, and brown the pine nuts, stirring continuously. Once light brown, drain on paper towels.

Trim the slices of bread, dice into 1/5 inch (5 mm) cubes, and brown in a frying pan with the clarified butter.

Drain the capers, the olives, and tomato wedges. Cut the olives in shavings and the tomatoes in ribbons.

Melt 3/4 ounce (20 g) of butter in a frying pan. Once browned, add all the condiment ingredients, and simmer for 2 minutes. Deglaze with the reserved lemon juice, and bring up the fond with a wooden spatula. Add the additional ingredients, stir in the seasoning olive oil, and infuse over a low heat.

Spoon the chard ribs and greens on to the plates. Top with the turbot steaks, coat with the warm lemon condiment, and sprinkle with the light brown croutons and basil tips. Season with some freshly ground pepper, and serve immediately.