Pan-Roasted Turbot with Smoked...Pan-Roasted Turbot with Smoked Dashi Velouté, Confit Sunchoke, and Finger Lime

An exquisite coastal composition featuring crisp-skinned Brittany turbot, earthy sunchoke purée, an umami-rich smoked dashi emulsion, and bright bursts of finger lime caviar.

Ingredients

Cooking Instructions

1. 01

   Simmer sunchokes in cream and a splash of water with a pinch of sea salt until completely tender, about 18 minutes. Transfer to a high-speed blender and process until glossy and silken; keep warm.

2. 02

   In a small saucepan, sweat the minced shallot in 15g of smoked butter until translucent. Deglaze with white wine and reduce until nearly dry (au sec).

3. 03

   Pour in the ichiban dashi and reduce by half over medium heat. Lower the heat to low and vigorously whisk in the remaining cold smoked butter cube by cube to create an aerated, velvety emulsion. Season lightly and strain through a fine chinois.

4. 04

   Flash-blanch the sea fennel in salted boiling water for 20 seconds, then immediately shock in ice water. Drain thoroughly and dress with a drop of grapeseed oil.

5. 05

   Pat turbot fillets completely dry and season both sides with fleur de sel and white pepper. Heat grapeseed oil in a heavy stainless-steel skillet over medium-high heat until shimmering.

6. 06

   Place turbot skin-side down, gently pressing each fillet with a spatula for 10 seconds to ensure even contact. Cook undisturbed for 3 to 4 minutes until the skin is golden and crisp. Flip and gently kiss the flesh side for 45–60 seconds, removing when just translucent in the center.

7. 07

   To plate, swipe a smooth arc of sunchoke purée across warmed stoneware bowls. Rest the turbot fillet crisp-side up beside the purée, foam the smoked dashi velouté with an immersion blender and pour tableside. Garnish with sea fennel sprigs and crown with finger lime pearls.