Turbot Poché au Champagne,...Turbot Poché au Champagne, Caviar et Velouté de Chou-Fleur Truffé

Butter-poached wild Atlantic turbot served over a silky truffled cauliflower purée, draped in a rich Champagne beurre blanc and topped with Osetra caviar.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, simmer the cauliflower florets in whole milk and 50g of butter over medium heat until completely tender, about 15 minutes.

2. 02

   Transfer the tender cauliflower and warm milk into a high-speed blender. Blend on high until completely smooth and velvety. Fold in the black truffle paste, season with fine sea salt, pass through a fine-mesh chinois, and keep warm.

3. 03

   To create the Champagne beurre blanc, combine minced shallots and Champagne in a small heavy-bottomed saucepan. Bring to a simmer over medium heat and reduce until approximately 2 tablespoons of liquid remain.

4. 04

   Whisk in the heavy cream and let it boil for 30 seconds. Reduce the heat to low and gradually whisk in the 150g of cold cubed butter, one piece at a time, until a thick, glossy emulsion forms. Strain through a chinois, season with fleur de sel, and keep warm in a thermal container.

5. 05

   Heat the clarified butter in a deep sauté pan until it reaches precisely 62°C (143°F). Gently submerge the turbot fillets into the warm butter and poach slowly for 10-12 minutes until translucent-flake tender.

6. 06

   Briefly sauté the blanched sea asparagus in a tiny drop of butter for 30 seconds to warm through.

7. 07

   To plate: Spoon a generous circle of warm truffle cauliflower silk in the center of pre-warmed shallow rimmed bowls. Carefully lift each turbot fillet from the oil, drain on paper towels, season lightly with fleur de sel, and center on top of the purée.

8. 08

   Nappe the Champagne beurre blanc around the base of the dish. Top each turbot fillet with a delicate quenelle of Osetra caviar, accent with sea asparagus, and garnish with fresh chervil.