Poached Turbot with Champagne-Caviar...Poached Turbot with Champagne-Caviar Emulsion & Confit Leek Fondants

Wild French turbot gently poached in a clarified seaweed-fennel court-bouillon, served over melting confit baby leeks with a silky Champagne-infused beurre blanc and pristine Aquitaine caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the leek fondants: Place trimmed baby leeks in a single layer in a shallow sauté pan with duck fat, a splash of water, and a pinch of salt. Cover with a cartouche and gently confit over low heat for 18 minutes until tender; remove the cartouche and allow the cut faces to lightly caramelize.

2. 02

   Prepare the Champagne reduction: In a small heavy-bottomed saucepan, combine the brunoised shallots, Champagne, and 2 tablespoons of fish fumet. Simmer over medium-low heat until reduced to a glossy glaze of about 2 tablespoons.

3. 03

   Whisk in the heavy cream to the reduction and bring to a simmer for 30 seconds to stabilize the emulsion base.

4. 04

   Reduce the heat to low. Whisk in the cold cubed butter one piece at a time, continuously aerating until an emulsified, velvet-like beurre blanc forms. Strain through a fine chinois, pressing gently on the shallots. Season with a drop of lemon juice and a touch of white pepper; keep warm at 50°C.

5. 05

   Gently poach the turbot: Bring the remaining clarified fish fumet to a bare sub-simmer (approximately 62°C–65°C). Submerge the seasoned turbot fillets and poach gently for 8–10 minutes until the interior flakes softly at 48°C internal temperature.

6. 06

   To plate: Arrange two caramelized confit leeks parallel in the center of four warmed shallow dining bowls. Lift the poached turbot from the liquor, blot dry gently on culinary paper, and set atop the leeks. Sprinkle with fleur de sel.

7. 07

   Fold half of the caviar gently into the warm Champagne sauce. Spoon the sauce generously around the base of the fish. Crown each fillet with a quenelle of the remaining chilled caviar and delicate chervil fronds. Serve immediately.