Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Smoked Mussel Velouté and Finger Lime Caviar

Crisp-skinned wild turbot served over a velvety saffron and smoked mussel velouté, brightened with fresh sea beans and pops of citrusy finger lime caviar.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan over medium heat, melt 15g butter and sweat half of the minced shallots until translucent (approx. 2 minutes). Add white wine and bring to a simmer.

2. 02

   Add cleaned mussels to the pan, cover tightly, and steam for 3 to 4 minutes until all shells pop open. Strain liquid through a fine chinois lined with cheesecloth into a clean saucepan. Shell the mussels, keeping the meat and discarding shells.

3. 03

   Combine the strained mussel liquor, cooked mussel meat, saffron threads, heavy cream, and liquid smoke in a high-speed blender. Process on high until completely silky and smooth, then pass through a fine chinois. Season with sea salt if needed and keep warm.

4. 04

   Blanch sea beans in boiling unsalted water for 45 seconds, then shock immediately in an ice bath. Drain well and pat dry.

5. 05

   Score the skin side of turbot fillets lightly in a crosshatch pattern. Pat the fish skin dry with paper towels and season both sides generously with fine sea salt.

6. 06

   Heat grapeseed oil in a heavy stainless-steel skillet over high heat until shimmeringly hot. Place turbot fillets skin-side down, applying gentle pressure with a spatula for 10 seconds to maintain full contact.

7. 07

   Reduce heat to medium-high and cook for 3 to 4 minutes until skin is crisp and deep golden. Flip fish, add 40g of butter to the pan, and baste the fillets continuously for 1 to 2 minutes until just cooked through. Transfer to a warm paper-towel-lined plate.

8. 08

   Bring the smoked mussel velouté back to a bare simmer. Off the heat, mount in the remaining cold cubed butter using an immersion blender until frothy and airy.

9. 09

   Ladle a pool of frothy smoked mussel velouté into the center of four warm shallow bowls. Gently place a seared turbot fillet skin-side up in the center. Top with blanched sea beans, finger lime pearls, and a sprig of fresh chervil.