Butter-Poached Wild Turbot with...Butter-Poached Wild Turbot with Fennel-Vanilla Silk & Sea Buckthorn Emulsion

An exquisite harmony of sea and earth, featuring pan-finished butter-poached turbot served over a silky vanilla-infused fennel purée, crowned with vibrant sea buckthorn beurre blanc and smoked trout caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the Fennel Silk: Melt 30g butter in a heavy saucepan over low heat. Add sliced fennel, scraped vanilla seeds, the pod, and a pinch of salt. Sweat gently without browning for 15 minutes until tender.

2. 02

   Remove vanilla pod, pour in cream, and bring to a bare simmer for 2 minutes. Transfer contents to a high-powered blender and process until velvety smooth. Pass through a fine chinois mesh and keep warm.

3. 03

   Create the Sea Buckthorn Reduction: In a small copper saucepan, combine minced eschalot, white wine, and sea buckthorn juice. Reduce over medium heat until about 2 tablespoons of intense liquid remains.

4. 04

   Emulsify the Beurre Blanc: Reduce heat to low and gradually whisk in 120g of cold cubed butter, piece by piece, emulsifying completely into a glossy emulsion. Strain through a fine sieve and hold at 50°C.

5. 05

   Poach the Turbot: Season turbot generously with Maldon sea salt. In a wide pan, melt remaining 100g butter until gently foaming at 65°C (150°F). Submerge fillets and gently butter-poach for 6–8 minutes, basting continuously, until opaque yet tender.

6. 06

   Prepare Garnishes: Flash-blanch sea samphire in boiling unsalted water for 30 seconds, then shock in ice water and drain.

7. 07

   Plating: Spoon a smooth crescent of fennel-vanilla silk onto warmed plates. Nestle the butter-poached turbot beside it, nappe generously with sea buckthorn beurre blanc, and crown with smoked trout roe, crisp samphire, and tender fennel fronds.