Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Smoked Dashi Beurre Blanc and Royal Osetra Caviar

Crisp-skinned line-caught turbot fillet complemented by a delicate smoked kombu-dashi emulsion, velvety salsify purée, sea succulents, and luxurious Royal Osetra caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the Salsify Purée: Simmer peeled salsify in lightly salted water with a splash of milk until tender, approximately 15 minutes. Drain thoroughly and transfer to a high-speed blender with 60ml heavy cream and 30g cold cultured butter. Blend until ultra-smooth and glossy. Pass through a fine chinois and season with salt and white pepper; keep warm.

2. 02

   Build the Smoked Dashi Reduction: In a small copper saucepan, combine the brunoised shallot, dry vermouth, and ichiban dashi over medium-low heat. Gently reduce the liquid to about 45ml (syrupy consistency). Strain out the shallots through a fine-mesh sieve, pressing to extract all juices, and return the liquid to a clean saucepan.

3. 03

   Mount the Beurre Blanc: Place the saucepan over very low heat. Slowly whisk in 140g of the chilled, cubed butter one piece at a time, creating an emulsified, frothy, and pale sauce. Maintain a temperature of roughly 55°C (130°F) to prevent separation. Taste and season lightly with white Kampot pepper. Keep warm in an insulated water bath.

4. 04

   Glaze the Sea Beans: In a small skillet, melt the remaining 30g butter over medium heat. Toss the blanched sea beans for 60 seconds until glossy and bright green. Remove from heat.

5. 05

   Pan-Roast the Turbot: Pat the turbot fillets completely dry with paper towels and score the skin lightly in a diamond pattern. Season the flesh side with Fleur de Sel. Heat grapeseed oil in a heavy stainless-steel or cast-iron skillet over medium-high heat until shimmering. Place fillets skin-side down, gently pressing with a fish spatula for 10 seconds to ensure uniform contact. Cook undisturbed for 3–4 minutes until the skin is golden and crisp. Flip and gently kiss the flesh side with heat for 1 minute until the fish is just translucent and flaking.

6. 06

   Assembly and Presentation: Spoon a warm circle of salsify purée into the center of four shallow warmed ceramic bowls. Drape glazed sea beans alongside the purée. Place a seared turbot fillet crisp-side up across the vegetables. Froth the smoked dashi beurre blanc with an immersion blender and spoon generously around the base. Crown each fillet with a generous quenelle of Royal Osetra caviar and finish with bronze fennel fronds.