Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Smoked Dashi Emulsion and Sunchoke Silk

Crisp-skinned wild turbot paired with an airy smoked dashi emulsion, velvety caramelized sunchoke purée, glazed golden chanterelles, and coastal sea succulents.

Ingredients

Cooking Instructions

1. 01

   Prepare the sunchoke silk: In a heavy saucepan, sweat the sliced sunchokes in 30g of butter over medium-low heat without coloring for 5 minutes. Pour in the cream and a splash of water, cover, and simmer gently until completely fork-tender (approx. 15 minutes). Transfer to a high-speed blender and purée until glossy and silky. Season with sea salt and keep warm.

2. 02

   Craft the smoked dashi reduction: In a small saucepan, combine the smoked dashi, white soy sauce, and mirin. Bring to a gentle simmer and reduce by one-third. Set aside off the heat.

3. 03

   Sauté the garnishes: In a sauté pan over medium-high heat, melt 20g of butter. Sauté the chanterelles and brunoised shallot with a sprig of thyme for 3-4 minutes until caramelized and tender. In the final 30 seconds, add the samphire to flash-cook. Keep warm.

4. 04

   Cook the turbot: Thoroughly pat dry the turbot skin and score lightly in a fine crosshatch. Season fillets with fine sea salt. 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 30 seconds to ensure uniform contact. Cook undisturbed for 3-4 minutes until the skin is golden and ultra-crisp.

5. 05

   Baste and rest: Flip the fish gently. Add 40g of butter and remaining thyme sprigs to the pan. Baste the flesh continuously with the foaming butter for 60-90 seconds until the core reaches 48°C (118°F) for perfect translucency. Transfer to a warm resting rack.

6. 06

   Emulsify the sauce: Reheat the dashi reduction to a gentle simmer. Remove from heat and vigorously emulsify the remaining 60g of cold cubed butter using an immersion blender until a velvety, micro-foamed beurre blanc forms.

7. 07

   Plating: Spoon a swoosh of warm sunchoke purée onto the center of four warmed plates. Place a turbot fillet crisp-skin-side up beside it. Scatter the glazed chanterelles and vibrant samphire around the plate. Aerate the smoked dashi emulsion with the immersion blender and spoon the delicate foam tableside around the fish.