Pan-Seared Wild Turbot with...Pan-Seared Wild Turbot with Champagne-Yuzu Beurre Blanc

An elegant, Michelin-star level dish featuring perfectly crisped wild turbot, a velvety sparkling-citrus emulsion, sea asparagus, and luxurious caviar.

Ingredients

Cooking Instructions

1. 01

   Pat the turbot fillets completely dry using paper towels. Score the skin lightly in a crosshatch pattern to prevent curling, and season the flesh side with a delicate pinch of fleur de sel.

2. 02

   In a small copper saucepan over medium heat, combine the minced shallot, Champagne, and yuzu juice. Gently simmer and reduce the liquid until about 1 tablespoon remains.

3. 03

   Lower the heat to minimum and whisk in the heavy cream. Begin incorporating the cold, cubed butter one piece at a time, whisking constantly to create a smooth, glossy emulsion. Season to taste, strain through a fine-mesh chinois, and keep warm (do not boil).

4. 04

   Blanch the sea asparagus in boiling water for 30 seconds, then immediately shock in ice water. Drain thoroughly, then quickly sauté in a hot pan with 1 teaspoon of butter for 1 minute. Set aside.

5. 05

   Heat the clarified butter in a stainless steel skillet over medium-high heat. Place the turbot fillets in the pan skin-side down, pressing gently with a fish spatula for the first 30 seconds to ensure even contact.

6. 06

   Sear the fish for 3 to 4 minutes until the skin is exceptionally crispy and golden. Flip the fillets and sear for an additional 1 to 2 minutes, basting the skin with the hot butter. Remove and drain on a wire rack.

7. 07

   To plate, arrange a nest of sautéed sea asparagus in the center of two warmed shallow bowls. Place the turbot fillet on top, skin-side up. Spoon the warm Champagne-yuzu beurre blanc elegantly around the fish. Crown each fillet with a quenelle of Royal Oscietra caviar and garnish with micro-shiso.