Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Smoked Bone Marrow & Dashi Emulsion

Elegantly pan-roasted turbot served atop a velvety sunchoke puree, finished with an umami-rich bone marrow dashi reduction and crisp pickled sea fennel.

Ingredients

Cooking Instructions

1. 01

   Quick-pickle the sea fennel: Bring rice vinegar, 30ml water, and a pinch of sugar to a simmer. Pour over cleaned sea fennel and set aside to cool.

2. 02

   Make the sunchoke puree: Sweat sunchokes in 20g of unsalted butter over medium heat until fragrant. Add heavy cream and simmer until tender (approx. 15 mins). Blend in a high-speed blender until silky smooth, strain through a chinois, and season with sea salt.

3. 03

   Prepare the emulsion: In a saucepan, reduce dashi stock with white soy sauce by half. Whisk in rendered smoked bone marrow and remaining cold butter piece by piece to create a glossy, aerated sauce. Keep warm.

4. 04

   Cook the fish: Season turbot fillets lightly with sea salt. Heat clarified butter in a heavy copper or stainless steel pan over medium-high heat. Place fillets flat-side down and sear for 3-4 minutes until a golden crust forms.

5. 05

   Flip the turbot and baste with a spoonful of butter for another 1-2 minutes until internal temperature reaches 48°C (118°F). Rest for 2 minutes.

6. 06

   Plate: Spoon warm sunchoke puree onto the center of warm plates. Nest the seared turbot on top, spoon smoked marrow-dashi emulsion around the fish, and garnish delicately with drained pickled sea fennel.