Butter-Basted Wild Turbot with...Butter-Basted Wild Turbot with Champagne-Kombu Velouté and Oscietra Caviar

A refined showcase of ocean minerality featuring pan-roasted wild turbot basted in cultured butter, paired with a delicate Champagne-kombu reduction velouté, smoked fingerling mousseline, and briny Oscietra caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the smoked mousseline: Steam the Ratte potatoes until knife-tender. Pass immediately through a fine tamis sieve twice. Emulsify over low heat with 50g of cold cultured butter and 30ml warm cream. Season lightly with Fleur de Sel and keep warm under cartouche.

2. 02

   Build the Champagne-kombu velouté: In a copper saucepan, sweat sliced shallots in 10g butter without coloring. Deglaze with Champagne and reduce by two-thirds. Add kombu dashi and reduce by half. Stir in remaining 50ml cream and gently simmer for 2 minutes.

3. 03

   Mount the sauce: Strain the Champagne reduction through a chinois. Vigorously whisk in 50g of cold cubed butter off the heat until glossy and emulsified. Aerate lightly with an immersion blender to create a delicate foam. Keep warm at 55°C.

4. 04

   Pan-roast the turbot: Lightly season turbot fillets with fine sea salt. Heat a heavy stainless-steel skillet over medium heat with a splash of neutral oil. Lay fillets in the pan and sear undisturbed for 3 minutes until a golden crust develops.

5. 05

   Arrosé technique: Flip fillets, add remaining 40g cultured butter, and baste continuously with foaming butter for 2 to 3 minutes until internal temperature registers 48°C (118°F). Remove immediately and rest on a warm wire rack for 2 minutes.

6. 06

   Plating: Spoon a smooth quenelle of smoked potato mousseline off-center onto warm artisan plates. Nest the turbot fillet adjacent to the puree. Arrange warmed samphire alongside. Froth the Champagne-kombu velouté and spoon generously around the base. Crown each fillet with a quenelle of Oscietra caviar and split the sauce with drops of vibrant chervil oil.