Pan-Roasted Turbot with Smoked...Pan-Roasted Turbot with Smoked Dashi Beurre Blanc and Oscietra Caviar

An exquisite harmony of sea and smoke: golden-seared wild turbot paired with an umami-rich kombu beurre blanc, Meyer lemon fluid gel, and luxurious Oscietra caviar.

Ingredients

Cooking Instructions

1. 01

   To prepare the Meyer lemon fluid gel, bring the lemon juice and agar-agar to a boil in a small saucepan over medium heat, whisking constantly for 1 minute. Pour into a shallow tray and refrigerate until fully set (about 20 minutes), then transfer to a high-speed blender and blend until ultra-smooth and glossy. Transfer to a squeeze bottle.

2. 02

   For the beurre blanc, combine the minced shallot, white wine, and smoked kombu dashi in a small heavy-bottomed saucepan. Simmer over medium-low heat until reduced to approximately 2 tablespoons of liquid. Strain out the shallots, pressing gently to extract all aromatic juices, and return the liquid to low heat.

3. 03

   Slowly mount the reduction with cold cubed butter, one piece at a time, whisking continuously in a figure-eight pattern until emulsified, glossy, and velvety. Season lightly with white pepper and keep warm in a gentle water bath (do not boil).

4. 04

   Blanch the sea asparagus in boiling salted water for 30 seconds, then immediately shock in ice water. Drain, pat dry, and lightly toss with 1 teaspoon of melted butter just before plating.

5. 05

   Score the turbot skin with delicate, shallow cross-hatches and season both sides with sea salt. Heat grapeseed oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering. Place the fillets skin-side down, gently pressing with a fish spatula for 15 seconds to ensure uniform contact.

6. 06

   Sear the fish for 3–4 minutes until the skin is deeply golden and crisp. Flip gently, add a knob of butter to the pan, baste the flesh for 1 minute, then remove from the heat and allow to rest for 90 seconds.

7. 07

   To assemble, pool the warm smoked dashi beurre blanc in the center of four shallow warmed bowls. Arrange the sea asparagus delicately, rest a turbot fillet on top (crispy skin up), dot with Meyer lemon gel, and crown each fillet with a quenelle of Oscietra caviar.