Wild Turbot with Uni...Wild Turbot with Uni Sabayon, Charred Leek Dashi, and Sea Succulents

Pan-roasted wild Atlantic turbot fillet presented over a silken sea urchin sabayon, accompanied by an umami-rich charred leek dashi, sea fennel, and tart finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Char the halved leeks over an open flame or in a smoking-hot dry cast-iron skillet until deeply blackened on the edges. Submerge the charred leeks into the warm kombu dashi, infuse at 80°C for 20 minutes, then strain through a fine chinois to yield a clear, smoky broth. Season with a drop of white soy sauce and keep warm.

2. 02

   In a blender, puree 50g of the sea urchin with the white wine until ultra-smooth. Transfer to a heatproof bowl set over a gentle bain-marie and whisk in the egg yolks. Continuously aerate until the sabayon transforms into a thick, velvety ribbon stage (approx. 65°C). Season lightly and hold warm.

3. 03

   Season the scored skin of the turbot fillets with fine sea salt. Heat clarified butter in a heavy-bottomed copper or stainless steel pan over medium-high heat. Place fish skin-side down, gently pressing with a fish spatula for the first 30 seconds to prevent curling.

4. 04

   Cook until the skin is golden and crisp (approx. 3-4 minutes). Flip the fillets, baste with pan juices for 60 seconds until just opaque at the core, then remove immediately to rest for 2 minutes on a warm resting rack.

5. 05

   Spoon a pool of warm uni sabayon in the center of four shallow ceramic bowls. Place a pan-roasted turbot fillet gracefully over the sabayon.

6. 06

   Garnish the top of each fillet with reserved fresh uni tongues, blanched sea fennel, and delicate finger lime pearls. Tableside, pour the hot charred leek dashi around the perimeter and break the surface tension with drops of dill oil.