Butter-Basted Wild Turbot with...Butter-Basted Wild Turbot with Saffron Dashi Velouté and Caviar

Crisp-skinned wild turbot rested over a velvet parsnip mousseline, dressed with a delicate saffron-infused dashi emulsion, sea succulents, and refined Kaluga caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the parsnip mousseline: In a heavy saucepan, simmer sliced parsnips in whole milk with a pinch of fine sea salt until tender (approx. 12 minutes). Drain, reserving cooking milk. Transfer parsnips to a high-speed blender with 30g of cold butter and a splash of milk; purée until ultra-smooth. Pass through a fine tamis sieve and keep warm.

2. 02

   Create the saffron dashi reduction: In a small saucepan over medium heat, sweat brunoised shallot in 10g of butter without color. Deglaze with white vermouth and reduce by two-thirds. Add dashi and saffron threads; gently simmer until reduced by half.

3. 03

   Mount the velouté: Whisk crème fraîche into the reduction, then gradually mount in 80g of chilled cubed butter piece by piece off the heat, swirling vigorously to create a glossy, stable emulsion. Strain through a chinois, season with white pepper, and hold warm at 50°C.

4. 04

   Blanch sea succulents: Briefly plunge salicornia into boiling unsalted water for 30 seconds, immediately shock in ice water to lock in the vibrant green hue, then drain and toss in a few drops of melted butter.

5. 05

   Cook the turbot: Score the turbot skin lightly. Season fillets with fine sea salt. Heat grapeseed oil in a stainless-steel pan over medium-high heat until shimmering. Place fillets skin-side down, gently pressing for 30 seconds to prevent curling. Sear for 3-4 minutes until skin is golden and crisp. Flip, add the remaining 30g of butter, and baste continuously for 2 minutes until internal temperature hits 48°C. Rest fillets for 2 minutes on a warm tray.

6. 06

   Assemble and serve: Swipe a neat quenelle or ring of warm parsnip mousseline in the center of four shallow warmed bowls. Place rested turbot atop the purée. Froth the saffron dashi velouté with an immersion blender and spoon generously around the base. Garnish each portion with warmed salicornia, a quenelle of chilled Kaluga caviar perched on the fish, and fresh chervil sprigs.