Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Dashi-Yuzu Beurre Blanc and Morel Fricassee

Pristine line-caught wild turbot roasted on the bone for maximum succulence, finished with a luminous dashi-yuzu emulsion, pan-glazed wild morels, charred baby leeks, and briny coastal sea purslane.

Ingredients

Cooking Instructions

1. 01

   Prepare the reduction for the beurre blanc: In a small copper saucepan, combine the brunoised shallots, white wine, and concentrated dashi. Simmer gently over medium heat until reduced to approximately 2 tablespoons of syrupy glaze.

2. 02

   Emulsify the sauce: Reduce heat to the lowest setting. Whisk in 150g of cold cubed butter, one piece at a time, keeping the emulsion thick, glossy, and aerated. Strain through a fine-mesh chinois, stir in the fresh yuzu juice, and season lightly with white pepper. Keep warm in a gentle water bath (55°C/130°F).

3. 03

   Sauté the morels and aromatics: In a sauté pan, melt 25g of butter over medium heat. Sauté the morels and halved baby leeks with a thyme sprig until tender and caramelized at the edges (4-5 minutes). Season delicately and toss with fresh sea purslane in the final 30 seconds to retain crispness.

4. 04

   Pan-roast the turbot: Score the skin of the turbot fillets lightly in a crosshatch pattern and pat thoroughly dry. Season flesh and skin with sea salt. Heat grapeseed oil in a heavy stainless steel or cast iron skillet over medium-high heat until shimmering.

5. 05

   Place fillets skin-side down, pressing gently with a fish spatula for 30 seconds to maintain even contact. Cook undisturbed for 3-4 minutes until the skin is golden and crisp. Flip, add the remaining 25g of butter and two thyme sprigs, and baste the fillets for 1-2 minutes until just pearlescent and cooked to a 48°C (118°F) core temperature.

6. 06

   Plate and finish: Pool a generous circle of the dashi-yuzu beurre blanc in the center of four warm shallow porcelain bowls. Arrange the caramelized baby leek and glazed morels. Gently rest the crisp-skinned turbot fillet atop the garnish, and finish with fresh sea purslane leaves and a touch of flaky Maldon salt.