Pan-Roasted Turbot with Razor...Pan-Roasted Turbot with Razor Clam Ragout, Saffron Dashi Nage, and Oscietra Caviar

A refined Michelin-level composition featuring crisp-skinned wild turbot, sweet razor clams bathed in an aromatic saffron-kombu emulsion, finished with sea succulents and delicate Oscietra caviar.

Ingredients

Cooking Instructions

1. 01

   Steam the razor clams in a hot covered pan with 30ml of vermouth for 90 seconds until barely opened. Immediately shock in ice water, remove meat from shells, discard dark digestive tracts, and dice into tender 1cm medallions. Reserve clam liquor.

2. 02

   In a small saucepan, sweat the brunoised shallot in 15g of butter over gentle heat until translucent. Deglaze with remaining vermouth and reduce by half. Add the kombu dashi, strained razor clam liquor, and saffron threads. Simmer gently for 8 minutes to infuse.

3. 03

   Strain the saffron dashi through a fine chinois. Over low heat, vigorously whisk in 75g of cold cubed cultured butter one piece at a time to create a glossy, emulsified nage. Season with a whisper of white pepper and keep warm at 55°C (do not boil).

4. 04

   Score the skin of the turbot fillets microscopically and pat completely dry. Season skin side with fine fleur de sel.

5. 05

   Heat a heavy copper or stainless steel pan over medium-high heat with a neutral oil until shimmering. Place turbot skin-side down, gently pressing with a fish spatula for 30 seconds to prevent curling. Sear undisturbed for 3-4 minutes until skin is golden and ultra-crisp.

6. 06

   Flip the fish, add the remaining 30g of butter to the pan, and baste continuously on low heat for 90 seconds until the core reaches 48°C. Transfer immediately to a warm resting rack for 2 minutes.

7. 07

   Warm the diced razor clams and blanched samphire gently in 2 tablespoons of the saffron nage for 30 seconds.

8. 08

   To plate: In wide shallow warm bowls, spoon the razor clam and samphire ragout centrally. Rest a turbot fillet atop the ragout, skin side facing up. Froth the remaining saffron nage with an immersion blender and spoon the golden emulsion around the base. Garnish the turbot with a quenelle of Oscietra caviar, finger lime pearls, and split the nage with drops of chive oil.