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Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Smoked Dashi Beurre Blanc and Sea Succulents

Name: Pan-Roasted Wild Turbot with Smoked Dashi Beurre Blanc and Sea Succulents
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4
Cuisine: Modern French
Ingredients: 4 wild turbot fillets (approx. 160g each), skin-on, scored lightly; 120ml concentrated kombu dashi stock; 10g aged smoked bonito flakes (katsuobushi); 200g cold unsalted French cultured butter, cubed; 2 French shallots, finely brunoised; 60ml dry mineral white wine (e.g., Chablis); 1 tsp Shiro shoyu (white soy sauce); 8 stalks baby salsify, peeled and trimmed to 3-inch batons; 80g fresh samphire (sea asparagus), blanched for 20 seconds; 2 finger limes, pearls extracted; 2 tbsp chlorophyll-infused green chive oil; 2 tbsp grapeseed oil for searing; Fleur de sel and white pepper to taste

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Cuisine

Modern French

👥

Servings

⏱

Prep Time

40 mins

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Cook Time

25 mins

⭐

Difficulty

Hard

Golden, caramelized wild turbot rested atop glazed baby salsify, bathed in an ethereal smoked bonito beurre blanc and finished with briny sea succulents and finger lime pearls.

Modern FrenchHard

Ingredients

•4 wild turbot fillets (approx. 160g each), skin-on, scored lightly

•120ml concentrated kombu dashi stock

•10g aged smoked bonito flakes (katsuobushi)

•200g cold unsalted French cultured butter, cubed

•2 French shallots, finely brunoised

•60ml dry mineral white wine (e.g., Chablis)

•1 tsp Shiro shoyu (white soy sauce)

•8 stalks baby salsify, peeled and trimmed to 3-inch batons

•80g fresh samphire (sea asparagus), blanched for 20 seconds

•2 finger limes, pearls extracted

•2 tbsp chlorophyll-infused green chive oil

•2 tbsp grapeseed oil for searing

•Fleur de sel and white pepper to taste

Cooking Instructions

01
Prepare the reduction: In a small saucepan over medium heat, combine the brunoised shallots, white wine, and kombu dashi. Reduce until approximately 2 tablespoons of syrupy liquid remain. Remove from heat, infuse katsuobushi for 3 minutes, then strain through a fine chinois, pressing gently.
02
Emulsify the beurre blanc: Return the strained reduction to low heat. Whisk in cold cubed butter piece by piece to create a glossy, velvet emulsion. Season with Shiro shoyu and keep warm (around 52°C/125°F) over a warm water bath.
03
Glaze the vegetables: In a separate pan, melt 20g of butter with a splash of water. Gently braise the salsify batons until tender and lightly glazed (approx. 6–8 minutes). In the last 30 seconds, toss in the blanched samphire to warm through.
04
Pan-roast the turbot: Pat turbot fillets completely dry and season skin with fleur de sel. Heat grapeseed oil in a heavy stainless steel skillet over medium-high heat until shimmering. Place turbot skin-side down, gently pressing with a fish spatula for 30 seconds to ensure even contact. Sear for 3–4 minutes until skin is crisp and golden. Flip, baste with 20g of foaming butter for 1 minute, then immediately remove to rest.
05
Assemble and Plate: Arrange glazed salsify and warm sea samphire in the center of shallow warmed ceramic bowls. Perch the crisp turbot fillet on top. Aerate the smoked dashi beurre blanc with a hand blender until frothy, then spoon generously around the base. Garnish with drops of vibrant chive oil and delicate finger lime pearls over the fish.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023