Pan-Seared Wild Turbot with...Pan-Seared Wild Turbot with Kombu Dashi Broth, Charred Leek Purée, and Foraged Sea Greens

An elegant, nutrient-dense composition featuring delicate wild turbot resting on a vibrant charred leek emulsion, submerged in an umami-rich kombu-shiitake infusion and accented with crisp sea purslane.

Ingredients

Cooking Instructions

1. 01

   Combine filtered water, dried kombu, and dried shiitake in a saucepan over low heat. Bring slowly to 65°C (150°F) and hold for 30 minutes to infuse. Strain, discard solids, stir in the white soy sauce, and keep the clear broth warm.

2. 02

   Char two of the leeks directly over an open flame or in a smoking-hot dry cast iron pan until the outer layers are blackened. Steam the third leek until completely tender. Peel away the heavy char from the outer layers, combine all leeks in a high-speed blender with 1 tbsp of olive oil and a pinch of salt, and process until silky smooth. Pass through a fine chinois.

3. 03

   Pat the turbot fillets completely dry and lightly season the flesh side with sea salt. Heat the remaining olive oil in a non-stick pan over medium-high heat. Place the turbot skin-side down, gently pressing with a fish spatula for the first 30 seconds to ensure even contact. Cook for 3–4 minutes until the skin is golden and crisp, then flip and gently kiss the flesh side in the pan for 45 seconds.

4. 04

   Quickly blanch the sea purslane in boiling unsalted water for 15 seconds, then plunge into ice water; drain and gently pat dry.

5. 05

   To assemble, spoon a circle of warm charred leek purée into the center of four shallow bowls. Rest a turbot fillet atop the purée, skin-side up. Garnish with blanched sea purslane and finger lime pearls. Table-side, pour the warm kombu dashi broth around the base.