Turbot Côtier Braisé au...Turbot Côtier Braisé au Beurre Noisette, Émulsion Noilly Prat et Caviar d'Aquitaine

Pristine fillet of Brittany turbot gently basted in nutty cultured butter, paired with glazed baby leek fondants and a feather-light Noilly Prat vermouth emulsion, elevated with the saline luxury of Aquitaine caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the baby leeks: Place the trimmed leek batons in a shallow sauté pan with 30g of cultured butter, 50ml of fish fumet, and a pinch of fleur de sel. Cover with a cartouche (parchment lid) and braise gently over medium-low heat for 12 minutes until meltingly tender and glazed. Keep warm.

2. 02

   Reduce the emulsion base: In a heavy saucepan, sweat the finely minced shallots in 20g of butter over gentle heat without browning. Pour in the Noilly Prat vermouth and reduce by two-thirds. Add the remaining 150ml of fish fumet and reduce by half.

3. 03

   Finish the sauce: Stir the Crème fraîche d'Isigny into the reduction and bring to a bare simmer. Emulsify by vigorously whisking in 70g of cold cubed cultured butter piece by piece. Pass through a fine chinois into a clean saucepan. Season with white pepper and a drop of lemon juice if needed. Aerate with an immersion blender just before plating to create a velvety foam.

4. 04

   Cook the turbot: Season the turbot portions lightly with fleur de sel. In a thick-bottomed copper skillet, melt 80g of cultured butter over medium heat until it foams into a pale hazelnut beurre noisette. Lay the fish in the pan and gently arrosé (baste) the top continuously with the foaming butter for 4 to 5 minutes, keeping the core succulent and slightly translucent (internal temperature of 48°C/118°F). Rest on a warm wire rack for 2 minutes.

5. 05

   Plating: Place two braised baby leek batons parallel in the center of warm shallow porcelain bowls. Delicately rest a turbot fillet atop the leeks. Spoon a generous ring of aerated Noilly Prat emulsion around the base. Crown each portion of turbot with a quenelle of Aquitaine caviar, scatter fine chives, and dot the emulsion with drops of vibrant tarragon oil.