Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Smoked Dashi Butter and Sea Succulent Salad

An exquisite study in maritime textures, featuring crisp-skinned wild turbot bathed in a velvety smoked dashi reduction, garnished with crunchy sea beans and fried sunchoke crisps.

Ingredients

Cooking Instructions

1. 01

   Heat grapeseed oil in a small saucepan to 160°C (320°F). Deep-fry the thinly sliced sunchokes until pale golden brown and crisp, about 2 minutes. Drain on paper towels and season immediately with fine sea salt.

2. 02

   In a small saucepan, bring the ichiban dashi and shiro shoyu to a simmer. Reduce heat to low and gradually whisk in the cold cubes of smoked butter one by one until a silky, glossy emulsion forms. Keep warm at 55°C (130°F) using an immersion blender if necessary to maintain stable emulsification.

3. 03

   Blanch the sea beans in rapidly boiling unsalted water for 15 seconds, then flash-shock in an ice bath. Pat dry thoroughly and toss with fresh finger lime pearls and a drizzle of neutral oil.

4. 04

   Score the skin of the turbot fillets lightly. Season skin side generously with fine salt. Heat 2 tbsp grapeseed oil in a stainless-steel pan over medium-high heat until shimmeringly hot.

5. 05

   Place turbot fillets skin-side down, applying gentle downward pressure with a fish spatula for 30 seconds to prevent curling. Cook for 3 to 4 minutes until skin is golden and intensely crisp.

6. 06

   Flip fillets carefully and cook for an additional 1 to 2 minutes until internal core temperature reaches 48°C (118°F). Remove from heat and allow to rest on a warm wire rack for 2 minutes.

7. 07

   To plate: Spoon a warm mirror of smoked dashi butter into the center of four shallow heated bowls. Place a turbot fillet skin-side up in the center. Top with the sea bean and finger lime salad, and crown with golden sunchoke crisps. Finish with a delicate pinch of Fleur de Sel on the fish skin.