Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Dashi-Noisette, Sunchoke Silk & Finger Lime

Pristine wild turbot fillet crisped to perfection, paired with an ethereal sunchoke purée, an umami-rich brown butter dashi emulsion, charred sea succulents, and bursts of citrus finger lime caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Silk: In a heavy saucepan, combine sliced sunchokes, milk, cream, and a pinch of salt. Simmer over medium-low heat until completely tender (approx. 18-20 minutes). Drain, reserving cooking liquid. Transfer hot sunchokes to a high-speed blender with 30g cold butter and a splash of cooking liquid; blend until glossy and silky smooth. Pass through a fine tamis sieve and keep warm.

2. 02

   Make the Dashi-Noisette: In a small sauté pan, melt 80g of unsalted butter over medium heat, swirling constantly until the milk solids turn deep golden brown and release a nutty aroma (beurre noisette). Remove immediately from heat, strain through cheesecloth, and combine with the warm ichiban dashi, white soy sauce, and sudachi juice. Emulsify with an immersion blender until lightly frothed.

3. 03

   Sear the Turbot: Pat turbot fillets thoroughly dry with paper towels; season lightly with fine sea salt. Heat clarified butter in a carbon steel pan over medium-high heat until shimmering. Place the fish skin-side down, applying gentle pressure with a fish spatula for 30 seconds to prevent curling. Sear until the skin is golden and crisp (approx. 3-4 minutes).

4. 04

   Finish the Fish: Flip the fillets gently, add 10g cold butter to the pan, and baste continuously (arroser) over low heat for another 90 seconds until the flesh is pearlescent and registers 48°C (118°F) at the core. Rest on a warm rack for 2 minutes.

5. 05

   Flash Sauté Succulents: In a separate pan, briefly toss blanched samphire in a teaspoon of clarified butter for 30 seconds until glossy.

6. 06

   Plate & Garnish: Spoon a generous swipe of warm sunchoke silk onto warmed artisan plates. Rest the turbot fillet crisp-side up atop the purée. Arrange sautéed samphire and bronze fennel delicately alongside. Spoon the frothed dashi-noisette emulsion around the plate, and finish by crowning the fish with fresh finger lime pearls and a sprinkle of Maldon sea salt.