Wild Turbot with Porcini Mushrooms Baked in Chestnut Leaves

Credit: Didier Loire


Step 1: Turbot

Remove the head and tail of the turbot, and remove the skin on both sides. Cut steaks 1/2 pound (230 g) apiece 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. Add the butter, unpeeled garlic, and dried fennel, and brown the turbot. Once cooked, the turbot should be tender with a nice, light brown coloring and a central temperature of 95°F (35°C). Season with fleur de sel and freshly ground pepper.

Step 2: Mushrooms

Season the porcini mushroom caps with fleur de sel, and roast in a pot, browning slightly in the duck fat with the unpeeled garlic cloves and the bacon trimming. Remove the mushrooms as they are finished cooking.

Reduce a bit of the mushroom juice, marble with a dab of butter, and season as needed.

Roast the bits of ham in a drizzle of olive oil, and set aside on a rack. Then add the mushroom caps to the ham fat, and caramelize them. Glaze with a tablespoon of mushroom juice and the cooking juices.

Step 3: Dough

Mix all ingredients and knead together on a marble surface until they come together into a dough. Let the dough rest, then divide into handfuls and shape into sausages.

Step 4: Finishing and Plating

Cover the sides of individual glass baking dishes (with lids) with layers of chestnut leaves. Spoon the mushroom caps into the bottom, and lay a quarter of the roasted garlic clove and a bit of ham on top. Moisten with the mushroom cooking juices, season with freshly ground pepper, and top with the turbot steaks. Cover the dishes.

Seal the lids with the dough sausages, and brush with egg wash. Cake in a 465°F (240°C) convection oven for 7 minutes.

Take the pots out of the oven and bring directly to the table. Add the whipped cream to the reduced porcini mushroom juice, and serve this sauce separately.

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