Turbotin jubilee

Inspired by Escoffier, this dish of turbot stuffed with lobster mousse is designed to challenge chefs competing for the Roux Scholarship
By Alain and Michel Roux
Turbotin jubilee
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 1 hour 30 minutes
  • Effort: hard


For the turbot

  • 1 turbot, about 1.5kg
  • 4 large scallops
  • 50 g oscietra caviar, preferably King's Royal Belgian

For the fish stock

  • 3 kg white fish bones
  • 100 g unsalted butter
  • 4 leeks
  • 3 Spanish onions
  • 2 sticks celery
  • 375 ml dry white wine
  • 1 lemon
  • 1 bunch thyme
  • bay leaves

For the lobster mousse

  • 1 Canadian lobster, about 500g
  • 700 ml double cream
  • 2 eggs
  • cayenne pepper

For the artichoke bottoms

  • 4 medium globe artichokes
  • 32 small spears asparagus
  • 50 g plain flour
  • 100 ml olive oil
  • 1 lemon
  • 1 bunch flat-leaf parsley
  • 300 g spinach leaves

For the champagne sauce

  • 100 g unsalted butter
  • 4 shallots
  • 375 ml champagne
  • 500 ml double cream

For the duchess potatoes

  • 5 large Desiree potatoes
  • rock salt
  • 4 eggs
  • 1 bunch chervil

Tips and Suggestions

PLEASE NOTE: This recipe is for advanced chefs only and does not offer the complete method for all sections of the dish. It forms the final stages of the prestigious Roux Scholarship, and is designed to put professional chefs to the test. The recipe here is reproduced, according to the Roux family's instructions, as it is given to the scholarship contestants, who then use their experience and reference books to complete the dish using the ingredients offered to them.


1. Prepare the fish for stuffing. Cut down the centre of the turbot from the beginning of the head to the tail on the black-skinned side. Detach both fillets from the bones almost to the beginning of the fins. Cut carefully through the spine at both ends then separate and remove the bones from the underlying flesh.

2. Season the inside of the turbot, then stuff it with sufficient lobster mousse to give a rounded appearance. Lay the fish in a well-buttered deep dish. Add a little fish stock, cover with a lid and place in the oven to gently braise.

3. Prepare the artichoke bottoms in the usual manner and cook them in a blanc. Drain then fill them with asparagus tips.

4. When the fish is almost cooked, lay a line of overlapping sliced scallops along the centre of the fish from head to tail.

5. Once cooked, drain the turbot well. Place it on a suitable dish and dot the scallops with caviar. Arrange the artichokes with the asparagus around the fish and serve accompanied with champagne sauce.

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