Pan-Roasted Wild Turbot with...Pan-Roasted Wild Turbot with Uni Beurre Blanc and Coastal Succulents

Crisp-skinned Brittany turbot set upon a velvety smoked dashi and sea urchin beurre blanc, accented with charred sea asparagus and Meyer lemon essence.

Ingredients

Cooking Instructions

1. 01

   Pat the turbot fillets completely dry with kitchen paper and score the skin diagonally with micro-slits. Season the flesh lightly with fine sea salt and leave at room temperature for 15 minutes.

2. 02

   For the reduction: In a small copper saucier, combine the minced shallot, dry white wine, and smoked kombu dashi. Simmer over medium-low heat until reduced by three-quarters to a syrup-like consistency.

3. 03

   Transfer the hot wine-dashi reduction to a high-speed blender with 40g of the uni. Blend until completely smooth. While blending on medium speed, gradually mount in 120g of chilled, cubed cultured butter piece by piece until fully emulsified. Strain through a fine chinois, season with Meyer lemon juice and a touch of salt, and reserve in a warm thermal flask (50°C-55°C).

4. 04

   Blanch the sea asparagus in unsalted boiling water for 30 seconds, then immediately shock in an ice bath. Drain thoroughly and pat dry.

5. 05

   Heat grapeseed oil in a heavy stainless-steel or carbon steel skillet over medium-high heat until shimmering. Place turbot fillets skin-side down, gently pressing with a fish spatula for 30 seconds to ensure uniform skin contact. Sear undisturbed for 3 to 4 minutes until the skin turns deep golden and shatteringly crisp.

6. 06

   Flip the fish, lower the heat to medium-low, and drop in the remaining 60g of butter and thyme sprigs. As the butter foams (noisette), continuously baste the fillets with a spoon for 90 seconds until the internal temperature registers 48°C (translucent and flaky). Remove fish onto a warm resting rack.

7. 07

   In the residual foaming pan butter, toss the blanched sea asparagus for 30 seconds with a touch of Meyer lemon zest to warm through.

8. 08

   To plate: Pool two tablespoons of the warm uni beurre blanc in the center of shallow heated earthenware bowls. Arrange the dressed sea asparagus, place a turbot fillet skin-side up over the greens, garnish with remaining fresh uni pieces, and finish with a delicate flake of fleur de sel.