Crisp, delicate wild turbot resting in an aromatic kombu-lemongrass dashi, accented by vibrant shaved Romanesco and sea botanicals for an elegant, nutrient-dense composition.
Ingredients
Cooking Instructions
- 01
To make the dashi, combine 400ml cold filtered water with the kombu, bruised lemongrass, and sliced ginger in a small saucepan. Heat gently to 60°C (140°F) and infuse for 20 minutes without boiling. Strain, season lightly with yuzu juice and a pinch of fleur de sel, and keep warm.
- 02
Blanch the shaved Romanesco and sea samphire in salted boiling water for 30 seconds, then shock immediately in ice water. Drain thoroughly and gently pat dry.
- 03
Score the turbot skin lightly in a fine diamond pattern. Season the flesh side with a light sprinkle of fleur de sel.
- 04
Heat avocado oil in a stainless-steel or non-stick skillet over medium-high heat. Place turbot skin-side down, gently pressing with a spatula for the first 30 seconds to ensure crisp, uniform contact. Cook for 3-4 minutes until the skin is golden and crisp, then flip and cook for 1 minute more.
- 05
To serve, arrange the blanched Romanesco and samphire in the center of two shallow, warm bowls. Place a turbot fillet atop the vegetables, skin-side up. Tableside, pour the hot, aromatic kombu dashi into the base of the bowl.
Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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