Wild Turbot with Porcini Mushrooms
- 1 turbot, 13 1/2 pounds (6 kg)
- 3 1/2 fluid ounces olive oil (10 cl)
- 3 1/2 ounces salted butter (100 g)
- 4 cloves garlic
- 2 sprigs dried fennel
- fleur de sel
- 3 1/2 ounces fresh fennel (100 g)
- 1 garlic clove
- 20 black peppercorns
- 1 slice lemon
- 1 sprig dried fennel
- 2 teaspoons light chicken stock (1 cl)
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse