Pan-Seared Turbot with Smoked...Pan-Seared Turbot with Smoked Uni Emulsion and Sunchoke Textures

Pristine golden-crusted turbot fillet paired with an airy smoked sea urchin emulsion, silky caramelized sunchoke purée, and delicate bursts of finger lime.

Ingredients

Cooking Instructions

1. 01

   Prepare the sunchoke purée: Slice the peeled sunchokes thinly and sauté in 20g of butter over medium heat until lightly caramelized. Add the milk, bring to a simmer, and cook until tender (about 12 minutes). Transfer to a high-speed blender, season with fine sea salt, and process until mirror-smooth. Keep warm.

2. 02

   Fry the sunchoke crisps: Thinly slice reserved clean sunchoke skins or extra flesh on a mandoline. Flash fry in grapeseed oil heated to 160°C (320°F) until golden brown and translucent. Drain on paper towels and dust with sea salt.

3. 03

   Build the uni reduction base: In a small saucepan, sweat the minced shallot in 10g butter. Deglaze with dry white wine and reduce by two-thirds. Pour in the fish fumet and reduce by half. Strain out solids and let liquid cool to approximately 55°C (130°F).

4. 04

   Emulsify the sauce: Transfer the warm fumet reduction to an immersion blender beaker. Add the fresh sea urchin and blend until homogenous. Gradually emulsify with 60g of cold cubed butter. Pass through a fine chinois, adjust seasoning, and aerate with a handheld milk frother or immersion blender to create a delicate foam just prior to service.

5. 05

   Cook the turbot: Thoroughly pat turbot skin dry and score lightly with a sharp blade. Heat grapeseed oil in a heavy stainless or cast-iron pan over medium-high heat until shimmering. Season fillets with salt and place skin-side down with gentle pressure for 3 minutes until crisp. Add remaining 30g butter, baste the flesh side gently for 90 seconds until pearlescent and cooked to 48°C (118°F) core. Remove immediately and rest 2 minutes.

6. 06

   Plating: Spoon a swipe of warm sunchoke purée onto warm artisan ceramic plates. Place the turbot fillet crisp skin-side up beside it. Interlace warmed samphire alongside, crown the fish with sunchoke crisps and citrusy finger lime pearls, and generously spoon the aerated warm smoked uni foam around the fish.