Turbot Meunière
Butter-seared turbot steaks are served on a bed of crisp dandelion greens and arugula. Large macaroni stuffed with a mixture of artichoke, foie gras, and truffles accompany the fish.
Ingredients
- Stuffed Macaroni
- Artichokes - 2
- Lemon - 1/2
- Chicken Stock - 1-1/2 cups
- Truffles - 1-3/4 oz, cut in small dice
- Duck foie gras - 3-1/2 oz, cleaned and diced
- Macaroni - 4 long pieces very large ( 3/4- to 1-inch interior diameter), cooked al dente
- Turbot - Four 7- to 8-ounce steaks
- Salt and freshly ground pepper to taste
- Olive Oil - 2 tablespoons
- Unsalted Butter - 1/4 pound (1 stick), softened
- Artichokes - 1 medium
- Lemon Juice - Juice of 1/2 lemon
- Dandelion greens - 1 cup
- Arugula - 1 cup
- Extra Virgin Olive Oil - 2 tablespoons
- Salt and freshly ground pepper to taste
- Heavy (whipping) cream - 1/2 cup
- Freshly grated Parmesan cheese - 1/2 cup freshly grated
Instructions
To prepare the stuffed macaroni: Trim the stem end of the artichokes and remove the large, stiff leaves near the base. Rub each cut spot with the lemon to prevent browning. Snip the tips of the remaining leaves and rub with lemon. Place the artichokes on their bases in a deep saucepan and add the chicken stock. Bring to a boil over high heat, reduce the heat to medium, cover, and cook until a knife can be inserted easily, 30 to 45 minutes. Remove and drain, reserving the stock. When cool enough to handle, remove the leaves and scrape out the hairy chokes. Cut the artichoke hearts into fine dice.
Put the stock back in the pan and add the truffles. Bring to a boil, remove from heat, and set aside for 5 minutes to infuse the stock with the truffles. Drain, reserving both stock and truffles. Set aside and keep warm.
Put the foie gras into a medium non-stick saute pan or skillet over medium-high heat and add the artichoke heart dice and drained truffles. Cook over medium-high heat for 1 to 2 minutes, until heated through. Place the stuffing mixture in a pastry bag fitted with a medium plain tip and pipe the stuffing into the macaroni; work from both ends. Cover with plastic wrap and refrigerate until ready to use.
To prepare the turbot: Season the turbot with salt and pepper. Heat the olive oil in a large non-stick saute pan or skillet over high heat and sear the turbot steaks on one side until golden brown, 2 to 3 minutes. Add the butter to the pan and baste the turbot with the butter as it cooks for another 2 to 3 minutes. Set aside off the heat.
To prepare the greens: Trim the artichoke of its leaves and scrape out the choke. Shave the artichoke heart into thin slices. Toss the slices with the lemon juice in a non-aluminum bowl. Toss the greens with olive oil and seasonings. Add the artichoke shavings and toss.
To serve: Warm the cream in a medium saute pan over medium heat. Take the macaroni out of the refrigerator and cut each into 3 equal segments. Place the macaroni segments in the cream and warm for 3 to 4 minutes. Arrange the macaroni in groups of 3 on a heatproof dish and sprinkle with parmesan cheese. Brown with a small kitchen torch or under a hot broiler.
Make a bed of dressed greens on each plate. Lift three stuffed macaroni with a spatula and place on the greens on a plate. Place a turbot steak beside the greens. Repeat for all plates. Drizzle with the truffle-infused chicken stock.
