Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Smoked Mussel Velouté and Sea Succulents

Delicately caramelized wild turbot fillet draped in an ethereal smoked mussel and Vin Jaune emulsion, accented with tender salicornia and bright bursts of finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Place applewood chips in a stovetop smoker or perforated foil packet at the bottom of a wok. Heat until smoking, set the live mussels on a raised perforated rack above, cover tightly, and cold-smoke over low heat for 4 minutes just until lightly infused with smoke.

2. 02

   Transfer smoked mussels to a saucepan with the brunoised shallots and Vin Jaune. Cover over high heat for 2–3 minutes until shells open. Strain cooking liquor through a fine chinois lined with cheesecloth; reserve mussel liquor and chill mussels for another use.

3. 03

   Reduce the reserved mussel liquor by half over medium heat. Whisk in the heavy cream and bring to a simmer. Remove from heat and aggressively mount with 100g cold cubed cultured butter using an immersion blender until emulsified into an airy, frothy velouté. Keep warm at 55°C (130°F).

4. 04

   Blanch the salicornia in unsalted boiling water for 30 seconds, immediately shocking in ice water. Drain, gently warm in remaining 20g melted butter with a spoonful of mussel velouté, and set aside.

5. 05

   Thoroughly score the turbot skin with micro-slits and pat completely dry. Season flesh lightly with fine sea salt. Heat grapeseed oil in a heavy stainless steel or copper pan over medium-high heat until shimmering.

6. 06

   Place fillets skin-side down, gently pressing with a fish spatula for 30 seconds to prevent curling. Cook 75% of the way on the skin side (approx. 4 minutes) until crackling and translucent flesh begins to turn opaque.

7. 07

   Add remaining 30g cultured butter to the pan. Flip fillets and arrosé (continuously baste the fish with foaming nut-brown butter) for 45 seconds off direct heat until internal temperature reaches 48°C (118°F). Rest 2 minutes on a warm wire rack.

8. 08

   To plate: Spoon a generous pool of aerated smoked mussel velouté into shallow warmed bowls. Drizzle drops of chervil oil to naturally split the sauce. Arrange a nest of glazed salicornia, perch the roasted turbot skin-side up over the greens, and crown the fillet with fresh finger lime pearls and a crystalline touch of fleur de sel.