Pan-Seared Wild Turbot with...Pan-Seared Wild Turbot with Smoked Uni Butter, Charred Leeks, and Finger Lime

Elegantly seared Atlantic turbot served over charred baby leeks, dressed with a velvety smoked sea urchin beurre blanc and finished with bright finger lime pearls and crisp sea asparagus.

Ingredients

Cooking Instructions

1. 01

   In a high-speed blender, purée fresh sea urchin tongues until completely smooth. Pass through a fine chinois and set aside at room temperature.

2. 02

   In a small heavy-bottomed saucepan, combine minced shallots, white wine, and white wine vinegar. Simmer over medium heat until liquid is reduced to a syrupy consistency (about 1 tablespoon remaining).

3. 03

   Reduce heat to low and gradually whisk in cold diced butter piece by piece, emulsifying completely before adding the next. Whisk in the smoothed uni purée off the heat. Pass through fine mesh again and transfer to a warm insulated flask to hold temperature without boiling.

4. 04

   Heat a heavy cast-iron skillet with a drizzle of olive oil over high heat. Place baby leeks cut-side down and sear until deeply charred and tender, about 3 minutes. Remove and keep warm.

5. 05

   Pat turbot fillets completely dry using paper towels. Season skin lightly with fine sea salt.

6. 06

   Heat clarified butter in a stainless steel pan over medium-high heat until shimmering. Place turbot fillets skin-side down, applying gentle pressure with a fish spatula for 15 seconds to ensure even skin contact.

7. 07

   Sear for 4 minutes until skin is golden brown and crispy. Flip gently and cook for an additional 1-2 minutes until the flesh is barely opaque. Remove to rest on a wire rack.

8. 08

   Quickly blanch sea asparagus in boiling water for 20 seconds, then toss with a drop of olive oil.

9. 09

   Plate by arranging charred baby leeks parallel in the center of warm shallow bowls. Rest the turbot fillet skin-side up over leeks.

10. 10

    Spoon warm uni butter around the fish, top turbot skin with a pinch of Fleur de Sel, and garnish with sea asparagus and finger lime pearls.