Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Sunchoke Velvet, Smoked Trout Roe, and Champagne-Yuzu Beurre Blanc

A sophisticated Michelin-star seafood dish featuring crispy-skinned wild turbot paired with silky sunchoke puree, delicate sea asparagus, and a radiant Champagne-yuzu emulsion laced with smoky trout roe.

Ingredients

Cooking Instructions

1. 01

   Peel 350g of sunchokes and slice thinly. Slice the remaining 50g paper-thin on a mandoline and set aside in ice water for sunchoke chips.

2. 02

   In a saucepan, combine peeled sliced sunchokes, milk, heavy cream, and a pinch of salt. Simmer over medium-low heat for 15 minutes until sunchokes are completely tender.

3. 03

   Transfer the sunchoke mixture to a high-speed blender with 30g of cold butter. Blend until completely smooth and velvety. Pass through a fine chinois strainer and keep warm.

4. 04

   Pat the shaved sunchoke slices completely dry. Heat neutral oil to 170°C (340°F) and fry for 1-2 minutes until crisp and golden brown. Drain on paper towels and season lighty with fine sea salt.

5. 05

   To prepare the beurre blanc, combine diced shallot, Champagne, and yuzu juice in a small copper saucepan. Reduce over medium heat until approximately 1 tablespoon of syrupy liquid remains.

6. 06

   Reduce heat to low and vigorously whisk in 80g of cold cubed butter piece by piece to create a glossy emulsion. Strain out shallots through a fine sieve, then gently fold in the smoked trout roe. Hold sauce at 50°C (120°F).

7. 07

   Pat turbot fillets dry and score the skin finely. Season lightly with fine sea salt. Heat grapeseed oil in a heavy stainless-steel pan over medium-high heat.

8. 08

   Place turbot skin-side down, press gently for 10 seconds to ensure full contact, and sear for 3-4 minutes until skin is golden and crisp. Flip fish, add remaining 40g of butter to the pan, and baste continuously for 90 seconds. Remove fish to rest.

9. 09

   Flash-sauté the blanched sea asparagus in the remaining pan butter for 30 seconds.

10. 10

    To plate: Spoon a smooth arc of sunchoke velvet onto warm plates. Place the turbot skin-side up beside the puree. Arrange sea asparagus around the fish, spoon trout roe beurre blanc around the dish, and garnish fish with crispy sunchoke chips and chervil.