Turbot with Spring Vegetables and Black Truffle

Credit: Didier Loire
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Step 1: Turbot

Remove the skin and all the gray parts of the turbot. Cut steaks of 7 3/4 ounces (220 g) apiece. On each side, cut the first joint of the central bone with a pair of scissors.

Roast the turbot steaks in olive oil in a cast iron skillet, browning them in frothy butter with the unpeeled garlic and the dried fennel.

Once cooked, the turbot steaks should be tender with a nice, light brown coloring and a central temperature of 113°F (45°C). Season with fleur de sel and freshly ground pepper, and keep somewhere warm.

Step 2: Garnish

Trim the lettuce leaves to 1 1/4 inches (3 cm).

Trim the asparagus leaflets, and bias cut the asparagus to keep only 1 1/2 inches (4 cm) of stem below the tip. Wash in a large bowl of water. Boil quickly and shock in ice.

Shell the baby broad beans. Remove the outer skin and the sprout.

Drain the scallions in a sieve and season with salt.

Pour a drizzle of olive oil into a sauté pan, sweat the scallions without browning, then moisten with the boiling light chicken stock. Cover and cook, glazing when finished.

In the sauté pan used for the scallions, combine the asparagus, mashed asparagus, truffles, truffle juice, asparagus juice and seasoning olive oil. Add the baby broad beans and the lettuce leaves, then check the consistency and season to taste.

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

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