Turbot Rôti au Beurre...Turbot Rôti au Beurre Moussant, Velouté de Champagne et Caviar

Prismatic line-caught turbot delicately basted in foaming cultured butter, resting on braised baby leeks, accented with a silky Champagne velouté, Royal Ossetra caviar, and emerald chervil oil.

Ingredients

Cooking Instructions

1. 01

   Blanch the chervil in boiling salted water for 8 seconds, instantly plunge into an ice bath, and squeeze thoroughly dry. Blend at high speed with grapeseed oil heated to 60°C for 3 minutes, then pass through a fine coffee filter without pressing to yield a crystal-clear green herb oil.

2. 02

   In a heavy-bottomed saucier, combine brunoised shallots, Champagne, and fish fumet. Bring to a gentle simmer and reduce until roughly 45ml of concentrated liquid remains.

3. 03

   Whisk crème fraîche into the Champagne reduction and gently simmer for 2 minutes. Lower heat to bare minimum and vigorously whisk in 70g of cold diced butter, a cube at a time, creating an emulsified, glistening velouté. Strain through a fine chinois, season lightly with white Penja pepper, and keep warm below 60°C.

4. 04

   Place the baby leeks in a shallow pan with 30g of butter, 3 tablespoons of water, and a pinch of salt. Cover with a cartouche (parchment round) and braise on low heat for 10-12 minutes until meltingly tender and glazed.

5. 05

   Pat turbot pavés completely dry and season with fleur de sel. Heat a heavy copper or stainless sauté pan over medium-high heat with a whisper of oil. Once hot, lay the fish down and add the remaining 50g of butter.

6. 06

   Allow the butter to foam (beurre moussant) with nutty aromas. Baste the top of the turbot continuously with the foaming butter using a large spoon for 3 to 4 minutes without flipping, until the flesh turns pearlescent and registers 48°C at the core.

7. 07

   To plate, arrange two glazed baby leeks in the center of warmed shallow porcelain bowls. Perch a warm turbot pavé precisely on top of the leeks.

8. 08

   Froth the Champagne velouté using an immersion blender to aerate, then spoon generously around the base of the fish. Drizzle droplets of emerald chervil oil into the velouté to break the surface, and crown the turbot with a quenelle of chilled Royal Ossetra caviar. Serve immediately.