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Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Smoked Dashi Beurre Blanc and Oscietra Caviar

Name: Pan-Roasted Wild Turbot with Smoked Dashi Beurre Blanc and Oscietra Caviar
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Cuisine: Modern French
Ingredients: 2 portions (180g each) skin-on wild turbot fillets, pin-boned and scored; 30 ml clarified butter for searing; 120 g cold unsalted cultured French butter, diced into small cubes; 100 ml concentrated smoked kombu and bonito dashi; 1 small French shallot, finely brunoised; 50 ml dry white vermouth (such as Noilly Prat); 30 g Royal Oscietra caviar; 40 g fresh sea fennel (rock samphire), trimmed; 5 ml fresh yuzu juice (or Meyer lemon juice); 2 g Fleur de Sel and white Sarawak pepper to taste; 6 delicate sprigs of bronze fennel for garnish

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Cuisine

Modern French

👥

Servings

⏱

Prep Time

30 mins

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Cook Time

25 mins

⭐

Difficulty

Hard

Pristine line-caught turbot pan-roasted to crisp perfection, paired with an ethereal smoked dashi beurre blanc, sea fennel, and luxurious Oscietra caviar.

Modern FrenchHard

Ingredients

•2 portions (180g each) skin-on wild turbot fillets, pin-boned and scored

•30 ml clarified butter for searing

•120 g cold unsalted cultured French butter, diced into small cubes

•100 ml concentrated smoked kombu and bonito dashi

•1 small French shallot, finely brunoised

•50 ml dry white vermouth (such as Noilly Prat)

•30 g Royal Oscietra caviar

•40 g fresh sea fennel (rock samphire), trimmed

•5 ml fresh yuzu juice (or Meyer lemon juice)

•2 g Fleur de Sel and white Sarawak pepper to taste

•6 delicate sprigs of bronze fennel for garnish

Cooking Instructions

01
In a small copper saucepan, combine the brunoised shallot, dry vermouth, and smoked dashi. Simmer gently over medium-low heat until reduced to approximately 2 tablespoons of syrupy glaze.
02
Reduce the heat to low. Whisk in the cold cubes of cultured butter one by one, continuously emulsifying to create a silky, glossy beurre blanc. Finish with yuzu juice and season lightly with white Sarawak pepper. Strain through a fine chinois into a thermal sauce jug and hold warm (do not boil).
03
Quickly blanch the sea fennel in rapidly boiling salted water for 20 seconds, then immediately shock in an ice bath. Drain thoroughly and toss with a drop of clarified butter just before plating.
04
Pat the turbot fillets completely dry with paper towels and season the flesh side lightly with fine sea salt. Heat clarified butter in a heavy-bottomed stainless steel pan over medium-high heat until shimmering.
05
Place the turbot skin-side down, applying gentle, even pressure with a fish spatula for the first 30 seconds to prevent curling. Cook for 3 to 4 minutes until the skin is golden and shatteringly crisp.
06
Flip the fish gently, remove the pan from direct heat, and baste the skin with residual butter for 60 to 90 seconds until the flesh is just opaque and yielding to gentle touch.
07
To assemble, pool the warm smoked dashi beurre blanc into the center of two warmed shallow porcelain bowls. Set a turbot fillet crisp skin-side up in the center. Arrange the warm sea fennel alongside, crown the fish with a quenelle of Oscietra caviar, and garnish with bronze fennel fronds.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023