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

A masterclass in delicate coastal elegance featuring succulent pan-roasted turbot paired with an umami-rich smoked dashi beurre blanc, crispy sea purslane, finger lime pearls, and the briny luxury of Oscietra caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the reduction: In a copper saucepan over medium heat, sweat the finely brunoised shallots in 10g of butter without coloring. Add the white wine and Champagne vinegar, reducing the liquid down to a light syrup (approx. 20ml).

2. 02

   Build the dashi beurre blanc: Pour the kombu dashi into the reduction and bring to a gentle simmer. Reduce heat to the lowest setting and vigorously whisk in the remaining cold cubed butter, one cube at a time, to create a glossy, velvet-smooth emulsion. Strain through a fine chinois, season with white Kampot pepper, and keep warm at 52°C (125°F).

3. 03

   Prep the fish: Lightly score the turbot skin with a sharp knife in a crosshatch pattern. Pat thoroughly dry with paper towels and season with a touch of sea salt.

4. 04

   Sear the turbot: Heat grapeseed oil in a heavy stainless-steel or cast-iron skillet over medium-high heat until shimmering. Place fillets skin-side down, gently pressing with a fish spatula for 20 seconds to ensure even skin contact. Cook for 3-4 minutes until the skin turns deep golden and crisp. Flip gently and finish cooking for 1-2 minutes until just cooked through (internal temperature 48°C / 118°F). Rest on a wire rack.

5. 05

   Garnish preparation: Quickly flash-sauté the sea purslane in a drop of foaming butter for 30 seconds until glossy but crisp.

6. 06

   Assemble and plate: Pool the smoked dashi beurre blanc into the center of warm shallow porcelain bowls. Place the seared turbot fillet crisp skin-side up on the sauce. Top each fillet with a generous quenelle of Oscietra caviar, scatter finger lime pearls across the sauce for citrus acidity, and arrange sautéed sea purslane artistically around the plate. Finish with a delicate dusting of fleur de sel.