Roasted Turbot with Baby Vegetables
- 1 turbot, 15 pounds (7 kg)
- 3 1/2 ounces duck fat (100 g)
- 1 sprig fresh thyme
- 2 pounds baby porcini mushrooms (1 kg)
- 40 round new potatoes
- 40 baby pearl onions, peeled
- 16 cloves garlic, unpeeled
- 1 cup chicken jus (25 cl)
- 1 bunch flat-leafed parsley
- 7 tablespoons light chicken stock (10 cl)
- extra-virgin olive oil
- fleur de sel
Step 1: Turbot
Wash the mushrooms, and split them in two lengthwise.
Shape the pearl onions to the same size, removing the outer skins if need be.
Scrape the skin from the potatoes, and cut them in half.
Cut off the head and tail off of the turbot, and remove the skin on both sides. Cut 1/2 pound (230 g) steaks. On each side cut the first joint of the central bone with a pair of scissors.
Roast the turbot steaks, potatoes, mushrooms, pearl onions, and unpeeled garlic cloves together in a cast iron pot with the duck fat and thyme. Remove each ingredient as it reaches its proper doneness.
The turbot steaks are cooked when they have a nice light brown coloring and an internal temperature of 113°F (45°C). Keep warm until the central temperature reaches 126°F (52°C).
Step 2: Plating
Remove some of the fat in the pot, add the light chicken stock, and toss the vegetables and parsley leaves together in the pot.
Put the turbot steaks back into the pot on top of the vegetables, and season with fleur de sel and freshly ground pepper.
Serve the turbot in the pot, and serve the guests at the table.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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