Wild Turbot with Porcini Mushrooms Baked in Chestnut Leaves
- 1 turbot, 17 1/2 pounds (8 kg)
- 60 chestnut leaves
- 3 1/2 fluid ounces olive oil (10 cl)
- 4 cloves garlic
- 2 sprigs dried fennel
- 3 1/2 ounces butter (100 g)
- 1 egg yolk
- fleur de sel
- 50 porcini mushroom caps, 2 1/4 inches wide (6 cm) apiece, cleaned
- 1 pound duck fat (500 g)
- 2 cloves unpeeled garlic
- 5 cloves roasted garlic
- 5 thin slices of Jabugo ham, cut into 2-inch (5 cm) squares
- 1 piece bacon trimming
- 4 teaspoons light chicken stock (2 cl)
- 1/2 ounce butter (15 g)
- 1/2 pint Porcini mushroom juice (25 cl)
- 1 ounce whipped cream (30 g)
- cooking olive oil
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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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