Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Saffron-Fennel Velouté and Oscietra Caviar

A refined coastal composition featuring crisp-skinned wild turbot perched atop an aromatic saffron-fennel emulsion, complemented by butter-glazed salsify, crisp sea asparagus, and briny Oscietra caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the Saffron-Fennel Base: Sweat the minced shallots and sliced fennel in 20g of cultured butter over gentle heat until translucent. Deglaze with dry vermouth and reduce by half. Add the fish fumet and bloomed saffron with its soaking liquid. Simmer for 12 minutes until the fennel is tender.

2. 02

   Finish the Velouté: Transfer the fennel mixture to a high-speed blender and blend on maximum until silky smooth. Strain through a fine chinois into a small saucepan. Over very low heat, mount the sauce with 60g of cold cubed cultured butter using an immersion blender until emulsified and frothy. Season with white pepper and keep warm at 55°C.

3. 03

   Cook the Salsify & Samphire: Cut peeled salsify into 5cm batons. Poach in salted simmering water for 8 minutes until knife-tender. Drain and sear in a sauté pan with 20g butter until golden-caramelized. In the last 30 seconds, flash-toss the samphire to warm through while retaining crunch.

4. 04

   Sear the Turbot: Score the turbot skin lightly in a diamond pattern and pat thoroughly dry with paper towels. Season lightly with fleur de sel. Heat grapeseed oil in a heavy-bottomed stainless steel or cast-iron pan over medium-high heat. Place the turbot skin-side down, applying gentle pressure with a fish spatula for 30 seconds. Cook undisturbed for 3 to 4 minutes until the skin is golden and crisp.

5. 05

   Baste the Fish: Flip the turbot gently, add the remaining 20g butter to the pan, and baste the flesh continuously for 1 to 2 minutes until translucent at the core (internal temperature of 48°C). Rest on a warm wire rack for 2 minutes.

6. 06

   Plating: Spoon a pool of the aerated saffron-fennel velouté into the center of four warmed shallow dining bowls. Arrange glazed salsify batons and vibrant samphire across the sauce. Rest a crisp turbot fillet atop the vegetables. Crown the fish with a delicate quenelle of Oscietra caviar, a light dusting of wild fennel pollen, and reserved fennel fronds. Serve immediately.