Turbot Rôti, Mousseline de...Turbot Rôti, Mousseline de Céleri-Rave et Émulsion Champagne-Caviar

Pan-roasted Atlantic turbot fillet paired with a velvety celeriac mousseline, confit baby leeks, and a luxurious Champagne emulsion finished with Oscietra caviar.

Ingredients

Cooking Instructions

1. 01

   To prepare the mousseline, place diced celeriac into a saucepan with heavy cream, 50ml of water, and a pinch of salt. Simmer gently over medium-low heat until completely tender, about 20 minutes. Transfer to a high-powered blender, add 40g of cold butter, and blend on high until silky and glossy. Pass through a fine chinois, adjust seasoning, and keep warm.

2. 02

   For the baby leeks, arrange them in a single layer in a shallow sauté pan with 20g butter, a splash of water, and a pinch of salt. Cover with a parchment cartouche and cook over medium heat for 8-10 minutes until tender and glazed. Keep warm.

3. 03

   For the Champagne emulsion base, combine brunoised shallots, thyme sprigs, and Champagne in a small heavy-bottomed saucepan. Reduce over medium heat until almost completely dry (au sec). Add the fish fumet and reduce by half.

4. 04

   Strain the Champagne reduction through a chinois into a clean saucepan. Place over very low heat and progressively whisk in 80g of cold cubed butter to create a glossy beurre blanc emulsion. Use an immersion blender to aerate into a light foam. Just before service, gently fold in the Oscietra caviar off the heat.

5. 05

   Pat the turbot fillets completely dry and season both sides lightly with fine sea salt and white pepper. Heat grapeseed oil in a stainless-steel or copper sauté pan over medium-high heat until shimmering.

6. 06

   Gently lay the turbot fillets in the pan presentation-side down. Sear undisturbed for 3 minutes until a golden crust develops. Add the remaining 40g butter and a sprig of thyme to the pan, lower heat to medium, turn the fish carefully, and baste continuously with foaming butter (arrosé) for 2 to 3 minutes until the flesh turns pearlescent and springs back lightly to touch.

7. 07

   To plate, swipe a smooth quenelle of warm celeriac mousseline down the center of each warm plate. Arrange two glazed baby leeks parallel to the purée. Rest the rested turbot fillet neatly on top, spoon the caviar Champagne emulsion generously around the fish, and finish with a dusting of fleur de sel and fresh chervil leaves.