Wild Turbot with Baked White Pigna Beans and Carpetshell Clams in an Opal Basil Sauce

Credit: Didier Loire
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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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