Wild Turbot with Porcini Mushrooms Baked in Chestnut Leaves

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Credit: Didier Loire
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Instructions

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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