Pan-Seared Turbot with Saffron...Pan-Seared Turbot with Saffron Velouté, Sea Fennel, and Charred Leek Emulsion

Crisp-skinned wild turbot paired with an aromatic saffron-infused fumet, sweet leek purée, and briny sea greens.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in 2 tablespoons of warm fish fumet for 15 minutes to extract maximum color and aroma.

2. 02

   In a small saucepan, sweat the finely brunoised shallots in 15g of butter over low heat until translucent. Deglaze with white wine and reduce by three-quarters.

3. 03

   Add the remaining fish fumet and saffron infusion; simmer until reduced by half. Stir in the cream and gently monte (whisk in) 50g of cold diced butter off the heat until a glossy velouté forms. Season with fine salt and white pepper, then strain through a fine chinois.

4. 04

   Char the baby leeks in a dry cast-iron skillet over high heat until tender and blackened on the outside. Blend two of the charred leeks with 20g butter into a smooth emulsion; reserve the remaining two for plating.

5. 05

   Blanch the sea fennel in salted boiling water for 30 seconds, then immediately refresh in ice water. Drain and pat dry.

6. 06

   Score the turbot skin lightly. Season both sides with salt. Heat grapeseed oil in a stainless-steel pan over medium-high heat. Place fish skin-side down and press gently with a fish spatula for 2 minutes to ensure even contact. Cook until skin is golden and crisp (approx. 4 minutes), flip, add remaining 15g butter to the pan, baste for 1 minute, and remove immediately.

7. 07

   To plate: Spoon a circular pool of saffron velouté into warm shallow bowls. Dot with charred leek emulsion. Place the turbot fillet skin-side up in the center, garnished with charred leek segments, blanched sea fennel, and a pinch of Maldon salt.