Pan-Seared Wild Turbot with...Pan-Seared Wild Turbot with Champagne-Oyster Emulsion and Sea Asparagus

A masterclass in coastal elegance: pristine wild turbot fillets, crisped to perfection, resting on a velvety, aerated Champagne and oyster emulsion, accented with crunchy sea asparagus and luxurious Osetra caviar.

Ingredients

Cooking Instructions

1. 01

   Pat the turbot fillets completely dry with paper towels. Lightly score the skin with a very sharp knife to prevent curling. Season only the skin side with a pinch of fleur de sel, and let sit at room temperature for 10 minutes.

2. 02

   For the emulsion: In a small copper saucepan over medium heat, melt 15g of butter. Add the minced shallots and sweat until translucent but not colored, about 2 minutes. Pour in the Champagne and reduce by half.

3. 03

   Add the shucked oysters and their reserved liquor to the saucepan. Simmer gently for 1 minute until the oysters plump. Pour in the heavy cream and bring to a bare simmer.

4. 04

   Transfer the mixture to a high-speed blender. Blend on high until completely smooth. While blending, slowly add 50g of cold cubed butter piece by piece to create a highly aerated, frothy emulsion. Season with a squeeze of Meyer lemon juice, strain through a fine-mesh chinois, and keep warm in a siphon or a warm water bath.

5. 05

   Bring a small pot of unsalted water to a boil. Blanch the sea asparagus for exactly 30 seconds, then immediately shock in ice water to preserve the bright green color. Drain well and toss gently with a touch of Meyer lemon juice and 10g of melted butter.

6. 06

   Heat grapeseed oil in a heavy-bottomed copper or cast-iron skillet over high heat until just smoking. Place the turbot fillets skin-side down. Immediately press gently with a fish spatula for 30 seconds to ensure even skin contact.

7. 07

   Reduce heat to medium-high and cook undisturbed for 4 minutes until the skin is exceptionally crisp and golden. Flip the fish, add the remaining 25g of butter to the pan, and baste the fish with the foaming butter for an additional 1 to 2 minutes. Remove from pan and drain on paper towels.

8. 08

   To plate: Spoon a generous pool of the warm, frothed Champagne-oyster emulsion in the center of two heated shallow bowls. Arrange a neat nest of sea asparagus to one side. Place the turbot fillet crisp-skin-side up resting partially on the greens. Top the fish with a delicate quenelle of Osetra caviar. Serve immediately.