Pan-Roasted Breton Turbot with...Pan-Roasted Breton Turbot with Sea Urchin Emulsion and Finger Lime Caviar

Pan-roasted wild Breton turbot paired with a velvety sea urchin dashi emulsion, charred tender baby leeks, crispy salsify, and popping finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Blanch the baby leeks in salted boiling water for 90 seconds, then immediately shock in ice water. Drain thoroughly and pat dry.

2. 02

   Heat a dry cast-iron pan over high heat. Char the baby leeks quickly until skin shows deep black blisters. Remove, brush light with oil, and keep warm.

3. 03

   Heat 2 inches of neutral frying oil in a small saucepan to 170°C (340°F). Fry the julienned salsify for 90 seconds until golden and crispy. Drain on paper towels and dust with sea salt.

4. 04

   Prepare the emulsion: Warm the dashi in a small pot to 60°C (140°F). Blend warm dashi, sea urchin, and white soy sauce in a high-speed blender until completely smooth. While blending on medium, gradually add 60g of cold butter cubes until fully emulsified and glossy. Keep warm at low temperature.

5. 05

   Pat turbot fillets completely dry using linen cloth. Season lightly with Fleur de Sel on both sides.

6. 06

   Heat grapeseed oil in a thick stainless-steel skillet over medium-high heat. Place turbot skin-side down, applying gentle pressure for 15 seconds to ensure flat contact. Sear undisturbed for 3-4 minutes until skin is ultra-crisp and golden.

7. 07

   Flip the fish, add the remaining 40g butter to the pan, and baste continuously for 2 minutes until internal temperature reaches 50°C (122°F). Transfer fish to rest on a warm rack.

8. 08

   To assemble: Spoon a wide pool of warm sea urchin emulsion into the center of pre-warmed plates. Arrange two charred baby leeks across the sauce, set a turbot fillet atop, sprinkle finger lime pearls over the fish, and crown with crispy salsify and micro sea fennel.