Pan-Seared Wild Turbot with...Pan-Seared Wild Turbot with Smoked Dashi Beurre Blanc & Coastal Greens

Pristine wild turbot basted in foaming cultured butter, presented atop a silky smoked dashi beurre blanc, split with vibrant chive-dill oil and garnished with crisp sea asparagus.

Ingredients

Cooking Instructions

1. 01

   Blanch the fresh chives and dill in boiling salted water for 8 seconds, shock instantly in an ice bath, and squeeze dry. Blend with grapeseed oil at high speed until the temperature reaches 85°C (about 3 minutes). Strain through a fine coffee filter without pressing to yield a crystal-clear, bright emerald herb oil.

2. 02

   In a small saucepan over medium heat, combine the minced shallot, white wine, and smoked dashi. Reduce gently until about 2 tablespoons of concentrated liquid remain. Strain out the shallots, returning the reduced liquid to low heat.

3. 03

   Vigorously whisk the chilled cubes of cultured butter into the reduction, one piece at a time, creating a glossy, perfectly emulsified beurre blanc. Season with white soy sauce and fresh yuzu juice. Keep warm at 50°C (do not boil).

4. 04

   Pat turbot fillets thoroughly dry with paper towels and score the skin lightly in a diamond pattern. Season the flesh side with sea salt and white Penja pepper.

5. 05

   Heat a heavy stainless-steel or cast-iron skillet over medium-high heat with a splash of neutral oil. Place the turbot skin-side down, pressing gently with a fish spatula for 30 seconds to prevent curling. Sear until the skin is golden and crisp, about 3 minutes. Flip the fillets, add 30g of butter to the pan, and continuously baste the fish with foaming brown butter for 2 minutes until just cooked through (internal temp 50°C).

6. 06

   In a separate hot pan, flash-sauté the sea asparagus in a knob of butter and a splash of water for 45 seconds until bright green and tender-crisp.

7. 07

   To plate: Ladle the smoked dashi beurre blanc into the center of warm shallow bowls. Drizzle drops of the emerald chive oil into the sauce to create a split emulsion. Center a turbot fillet on each plate and crown with glazed sea asparagus.