Wild Turbot with Baked White Pigna Beans and Carpetshell Clams in an Opal Basil Sauce
- 1 turbot, 17 1/2 pounds (8 kg)
- 3 1/2 fluid ounces cooking olive oil (10 cl)
- 3 1/2 ounces salted butter (100 g)
- 3 cloves garlic
- 3 sprigs dried fennel
- 1 egg yolk
- fleur de sel
Opal Basil Sauce
White Pigna Beans and Carpetshell Clams
- 1 pound white Pigna beans (450 g)
- 2 ounces onions (60 g)
- 2 ounces carrots (60 g)
- 3 garlic cloves
- 1 bouquet garni (rosemary, sage and savory)
- 4 teaspoons seasoning olive oil (2 cl)
- 9 pounds carpetshell clams (8 kg) (or 7 ounces shelled (200 g))
- 50 oven-dried tomatoes
- 1 shallot
- 3 1/2 fluid ounces white wine (10 cl)
- 1 bouquet garni (fresh thyme, bay leaf, parsley stems)
- 4 tablespoons seasoning olive oil (6 cl)
Step 1: Turbot
Remove the head and tail of the turbot and the skin on both sides. Cut 1/2 pound (230 g) steaks from each. 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, then brown 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 an internal temperature of 95°F (35°C).
Step 2: Opal Basil Sauce
Reduce the lobster stock and cool over ice. Crush the tomatoes, garlic and basil in a mortar, and drizzle in the olive oil while stirring the pestle quickly and regularly to emulsify. Thin the sauce with a little carpetshell clam juice (prepared below) and the reduced lobster stock.
Add the Espelette pepper and check the seasoning.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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