Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Dungeness Crab Velouté and Sunchoke Velvet

An exquisite symphony of delicate wild turbot resting on a silky sunchoke purée, finished with a rich Dungeness crab velouté, sea asparagus, and fine Osetra caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Velvet: In a saucepan, cover the sliced sunchokes with whole milk and 50ml water. Simmer covered for 20 minutes until completely soft. Drain, retaining a bit of warm milk. Blend on high power with 50g chilled butter until silky and smooth. Pass through a fine chinois, season with salt, and keep warm.

2. 02

   Prepare the Crab Velouté: Sweat minced shallots in 20g butter until translucent. Deglaze with dry white wine and reduce by half. Pour in fish stock and simmer for 10 minutes. Stir in heavy cream and yuzu juice, reduce until it coats the back of a spoon, then strain through a fine mesh sieve. Fold in fresh Dungeness crab meat and keep warm gently over low heat.

3. 03

   Blanch Sea Asparagus: Flash-blanch sea asparagus in boiling water for 30 seconds, then immediately submerge into ice water to preserve colour and crunch. Drain and toss lightly in extra virgin olive oil.

4. 04

   Sear the Turbot: Pat turbot fillets dry and season with white pepper and Maldon sea salt. Heat olive oil in a heavy stainless steel pan over medium-high heat. Sear fish presentation-side down for 3 minutes until golden brown. Flip, add remaining 80g butter to the pan, and continuously baste for 2-3 minutes until internal temperature reaches 52°C (125°F).

5. 05

   Plating: Spoon a round base of warm Sunchoke Velvet onto the center of four pre-heated shallow bowls. Carefully lay a pan-roasted turbot portion atop the purée.

6. 06

   Garnish & Serve: Ladle the hot Dungeness crab velouté around the sunchoke purée. Cluster the blanched sea asparagus alongside, and finish each fish fillet with a quenelle of Osetra caviar. Serve immediately.