Steamed Wild Turbot with...Steamed Wild Turbot with Kombu-Matsutake Consommé and Sea Greens

Delicately steamed wild turbot draped over charred baby leeks, bathed in a crystal-clear Matsutake and kombu infusion, brightened with pickled sea succulents and yuzu oil.

Ingredients

Cooking Instructions

1. 01

   To create the consommé, combine cold filtered water, kombu, and dried Matsutake in a saucepan. Bring slowly to 60°C (140°F) over low heat and hold for 45 minutes to extract delicate glutamic acids. Strain through an ultra-fine chinois or coffee filter; keep warm at 65°C, seasoned with a small pinch of sea salt.

2. 02

   Lightly brush the baby leeks with a drop of sesame oil and sear in a dry cast-iron skillet over high heat until blistered and tender (approximately 2 minutes per side). Transfer to a warm rest plate.

3. 03

   Season the turbot loins sparingly with sea salt. Prepare a bamboo or perforated steam basket lined with parchment paper. Steam the fish gently over simmering water at 80°C (176°F) for 6 to 7 minutes, until the core temperature reaches 48°C (118°F) and the flesh is translucent yet yielding.

4. 04

   Whisk the yuzu juice with the remaining cold-pressed white sesame oil to create a light, broken citrus vinaigrette.

5. 05

   Arrange two charred baby leeks parallel in the center of each shallow, warmed ceramic bowl. Place a steamed turbot loin delicately atop the leeks.

6. 06

   Scatter blanched sea beans, finger lime pearls, and red shiso leaves over and around the fish.

7. 07

   Tableside or just before serving, pour 100ml of hot Matsutake-kombu consommé around the base of the fish and split the surface with three drops of the broken yuzu-sesame oil.