Steamed Wild Turbot in...Steamed Wild Turbot in Roasted Fennel & Kombu Broth

Delicately steamed wild turbot rested over sea succulents and Romanesco ribbons, suspended in a mineral-rich roasted fennel and kelp infusion, finished with an aromatic cold-pressed lovage oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch the lovage leaves in salted boiling water for 10 seconds, plunge immediately into ice water, squeeze completely dry, then blend with grapeseed oil on high for 2 minutes. Strain through a coffee filter without pressing to yield a crystal-clear emerald oil.

2. 02

   Create the botanical dashi broth: Char the quartered fennel bulbs under a broiler until edges are caramelised. In a saucepan, steep charred fennel, kombu, and sliced ginger in 800ml of filtered water at 80°C (sub-simmer) for 30 minutes. Strain through a fine-mesh chinois and season lightly with bergamot juice.

3. 03

   Prepare the garnish: Steam the Romanesco micro-florets and samphire over lightly salted water for 90 seconds until vibrant and tender-crisp. Transfer immediately to warm serving plates.

4. 04

   Cook the turbot: Season the turbot lightly with fleur de sel. Steam gently over simmering mineral water at 78°C for 6 to 8 minutes until internal temperature reaches 48°C and the flesh is glossy and translucent.

5. 05

   Plating: Place a portion of steamed turbot atop the warm bed of sea succulents and Romanesco. Tableside, pour the hot, fragrant fennel-kombu broth around the fish and split the surface with droplets of the vivid green lovage oil. Garnish with reserved fennel fronds.