Wild Turbot with Porcini Mushrooms

Credit: Didier Loire
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Step 1: Porcini Mushrooms

Clean the porcini mushroom stems by scraping them with a paring knife, then brush the mushrooms under running water and pat dry on a dishcloth.

Set 2 whole mushrooms aside to shave raw, and the others into 24 thick slices in the others. Dice some of the trimmings into a brunoise and the rest into large cubes.

Step 2: Turbot

Cut off the head and tail of the turbot, and remove 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, unpeeled garlic, and the dried fennel in olive oil and brown in frothy butter in a cast-iron pot. When cooked, remove and set aside.

Place the mushroom slices and base stock (prepared below) into the same pot, bring to a boil, then cover and simmer for 5 minutes. Return the fish to the pot for 1 minute, then drain.

Once cooked, the turbot steaks should be tender with a nice light brown coloring and an internal temperature of 113°F (45°C).

Place on a rack, cover with aluminum foil, and keep in a warm spot so that their internal temperature reaches 126°F (52°C).

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

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