Turbot with Seaweed and Shellfish
- 1 turbot, 15 pounds (7 kg)
- 3 1/2 ounces wakame leaves (100 g)
- 4 1/4 ounces dulse leaves (120 g)
- 3 1/2 ounces sea lettuce leaves (100 g)
- 7 ounces royal kombu leaves (200 g)
- 2 ounces salted butter (60 g)
- fleur de sel
Step 1: Turbot
Rinse the seaweed to remove any excess salt, and pat dry on a cloth.
Clean the turbot. Cut off the head and tail, and trim the edges of the fillets. Halve them lengthwise along the central bone, and cut into 8 1/2 ounce (240 g) steaks. Do not remove the skin.
Brush the steaks with 1 1/2 ounces (40 g) of melted salted butter, wrap in the different types of seaweed, and steam until the internal temperature reaches 126°F (52°C).
Step 2: Turbot Consommé
Open the calf’s foot, blanch in salted water and cool, then cook with the whole vegetables and the bouquet garni in 2 quarts (2 liters) of water.
Skim the consommé when it reaches a boil. Cover with a disc of parchment paper of the same size as the pan and simmer for 3 hours.
Once cooked, filter the resulting jelly.
Remove the head, gills and bloody parts from the turbot head. Pour 1/2 pint (20 cl) of jelly and the light chicken stock into a russe, and add the turbot head. Bring to a boil and skim off any impurities. Add the white pepper and sprig of thyme, cover with a disc of parchment paper, and simmer for 1 hour.
Add the wild nori leaf, infuse the turbot consommé for 10 minutes, and filter through a cloth. Cool in a flash freezer.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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