Steamed Wild Turbot in...Steamed Wild Turbot in Roasted Kelp Dashi with Romanesco & Shiso

Pristine wild turbot gently steamed over kombu, paired with a silky romanesco purée, charred brassicas, pickled shimeji mushrooms, and an aromatic, mineral-rich sea broth.

Ingredients

Cooking Instructions

1. 01

   Steep the kombu and dried shiitake in 500ml cold filtered spring water for 30 minutes. Slowly heat the liquid to 60°C (140°F) over medium-low heat and hold for 20 minutes. Strain through an ultra-fine chinois lined with cheesecloth; season the resulting dashi with a pinch of sea salt and keep warm.

2. 02

   Bring the rice vinegar and hon-mirin to a brief simmer with a pinch of salt. Pour the hot liquid over the Hon-shimeji mushrooms in a heatproof dish and leave to quick-pickle at room temperature.

3. 03

   Reserve one-quarter of the smallest romanesco florets. Steam the remaining romanesco florets until completely fork-tender (approx. 8 minutes). Transfer immediately to a high-speed blender with 45ml of the prepared dashi and the cold-pressed sesame oil; blend until glossy and silky. Pass through a fine sieve and season.

4. 04

   Heat a dry cast-iron skillet over high heat. Sear the reserved raw romanesco florets for 90 seconds until blistered with deep char lines while retaining a crisp bite. Set aside.

5. 05

   Season the turbot fillets with fleur de sel. Lay a softened strip of kombu in a bamboo steamer, place the fish on top, and mist with Junmai sake. Steam gently at 78°C–80°C for 6 to 7 minutes until the fish reaches an internal temperature of 48°C (just flaking and translucent).

6. 06

   To assemble, spoon a smooth curve of warm romanesco purée into wide shallow bowls. Center the steamed turbot onto the purée. Arrange the charred romanesco, pickled shimeji, and finger lime pearls harmoniously around and over the fish. Scatter fresh shiso chiffonade, and pour the piping-hot aromatic dashi table-side into the base of the bowl.