Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Brown Butter Dashi and Sunchoke Velouté

Crisp-skinned Atlantic turbot served over a velvet sunchoke purée, dressed with a citrus-infused brown butter dashi reduction, charred leek oil, and tender sea succulents.

Ingredients

Cooking Instructions

1. 01

   To prepare the charred leek oil, blister the leek tops in a dry cast-iron skillet until deeply blackened in spots. Blend with grapeseed oil on high speed at 85°C for 5 minutes, then strain through a fine coffee filter and chill.

2. 02

   For the sunchoke velouté, sweat the sliced sunchokes in 30g of butter over medium-low heat without browning. Add cream and simmer gently for 15 minutes until meltingly tender. Transfer to a high-speed blender and process until glossy and mirror-smooth; season with fine sea salt and keep warm.

3. 03

   To make the brown butter dashi emulsion, melt 50g of butter in a saucepan over medium heat until foamy, nutty, and amber-brown (beurre noisette). Immediately deglaze with the warm kombu dashi and white soy sauce. Whisk in yuzu juice and hold warm to aerate before serving.

4. 04

   Blanch the samphire in boiling water for precisely 20 seconds, then shock in iced water and gently toss in a few drops of leek oil.

5. 05

   Season turbot fillets generously with sea salt. Heat a stainless-steel pan over medium-high heat with a splash of neutral oil. Place fish skin-side down, gently pressing with a fish spatula for 30 seconds to ensure uniform contact. Cook for 3 to 4 minutes until the skin is shatteringly crisp.

6. 06

   Flip the fish, drop the remaining 40g of butter into the pan, and baste continuously over low heat for 90 seconds until the flesh is barely opaque and tender (internal temp 48°C). Rest for 2 minutes.

7. 07

   To plate: spoon a swipe of sunchoke velouté onto warm coupe plates. Rest the turbot atop, skin-side up. Aerate the brown butter dashi with an immersion blender to create a light foam and spoon generously around the base. Garnish with warmed samphire, droplets of charred leek oil, and finger lime pearls.