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Roasted Atlantic Turbot

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Roasted Atlantic Turbot with Artichokes and Myers Lemon Sauce
Serving Size: 4 people

Marinate Ingredients:
2.2 lbs of Turbot Filet
9 oz per portion per person
Salt and pepper to taste
1 Thyme
1 Bay
1 Star anise
1 oz of extra virgin olive oil

Combine ingredients and marinate fish at least a half-hour before you begin the meal.

Garnish Ingredients:
8 pieces baby artichokes that are Cut in half and place in acidulated water
1 oz of white wine
1 shallot thinly sliced
1 oz of extra virgin olive oil
1 clove of garlic sliced thinly
4 oz of Parma ham medium diced
1 carrot sliced thin
1 lemon juiced and strained of seeds
1 piece of thyme
1 piece of basil

In a medium non-reactive pan slowly sweat the shallot, garlic, carrot, and the artichokes in a small amount of oil; being careful not to brown the vegetables. After the vegetables begin to turn transparent, (about 5-7 minutes) add the Parma ham, thyme and basil. Continue to cook the ham for at least 3 minutes. Add white wine, olive oil and lemon juice to the artichokes. Bring to a boil. Cook the Artichokes until a knife can easily pierce through them.

Sauce:
Ingredients
6 Myers lemons
5 shallots sliced thin
1 oz lemon vinegar
1 cup of veal juice or veal demi glaze
1 oz of honey
1 oz of white wine
1 oz of butter

Wrap each Myers lemon individually in aluminum foil bake for 6 hours at 200 degrees. Cut in half spoon out pulp, and discard the shell. Pass the pulp through a strainer, to remove all the seeds and fibers. Roast shallots with out the skin in butter in a non-reactive pan or casserole. When the shallots have a good color, add the honey and caramelize, but be careful not to burn. Deglaze with the lemon vinegar, and white wine. Add the veal juice or demi glace. Cook for 10 minutes. Take off the heat and cove with plastic. Sit in a warm spot for 1 hour to infuse the flavors. Then strain through a fine strainer or cheesecloth.

Assembly:
Roast the turbot filet with 1 teaspoon butter 1 teaspoon, 1 slice of lemon, 1 bay leave, 5 minutes at 350 degrees in the oven. Place the turbot filets on a warm plate. Place the baby artichokes around the filet. Spoon warmed sauce over the top of the filet. Garnish with fresh herbs or small salad garnish, such as baby arugula, and sliced fresh truffle.

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Chef Joel

Chef Joël Antunes' commitment to healthy, inspired and creative French cuisine all began in his grandmother's kitchen in the south of France. Born in 1961 in Volvic, France, Antunes officially began his culinary training in 1975.

 

When the Ritz-Carlton, Buckhead began its search for a new chef for their restaurant, the Dining Room, in 1997, famed chefs Daniel Boulud and Alain Ducasse whole-heartedly recommended Antunes for the job. He served as chef for four years, earning the restaurant both a Mobil Five-Star award as well as a AAA Five-Diamond award and making it the only restaurant in the Southeast to simultaneously hold both accolades. The culmination of Chef Antunes' more than 25 years of culinary experience occurred when he opened his own restaurant, Joël, in Atlanta. Joël serves lunch and dinner and features French cuisine with Mediterranean and Asian influences that Antunes has perfected while working with some of the world's culinary legends.

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