Steamed Wild Turbot in...Steamed Wild Turbot in Golden Kombu-Shiitake Dashi with Silken Fennel and Sea Succulents

An exquisite, restorative composition featuring gently steamed wild turbot resting upon a velvet fennel-kohlrabi purée, bathed in an umami-rich, clear dashi infused with fresh ginger and finished with citrusy sea succulents.

Ingredients

Cooking Instructions

1. 01

   To create the pristine golden dashi, combine spring water, kombu, and dried shiitake in a saucepan over very low heat. Bring slowly to 65°C (150°F) over 20 minutes; remove kombu immediately. Add sliced ginger, simmer gently at 80°C for another 10 minutes, then strain through a fine-mesh sieve lined with cheesecloth. Season delicately with a pinch of sea salt and keep warm.

2. 02

   Steam the diced kohlrabi and shaved fennel over water for 12 minutes until completely tender. Transfer to a high-speed blender with 50ml of warm dashi or oat milk and a touch of salt. Purée on high until glossy, satin-smooth, and aerated.

3. 03

   Lightly season turbot portions with fine sea salt. Place fillets on a perforated steaming tray lined with aromatic kombu or parchment. Steam at a controlled 72°C (or very gentle steam) for 6–8 minutes, until the fish reaches an internal temperature of 48°C (translucent, flaky, and exceptionally succulent).

4. 04

   Flash-sauté the blanched samphire in 2 drops of camellia oil over medium-high heat for 30 seconds to lock in its emerald hue and crisp salinity.

5. 05

   To assemble, spoon a generous quenelle of the silken fennel-kohlrabi purée into the center of two warmed, shallow ceramic bowls. Gently set a warm turbot portion atop the purée.

6. 06

   Garnish the fillet with the glistening samphire, cold-pressed camellia oil droplets, and finger lime pearls for bursts of acidity. Tableside, gently pour the piping-hot golden dashi around the base of the fish.