Name: Smoked Miso-Butter Poached Turbot with Sea Urchin Emulsion
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: None
Ingredients: 4 (160g / 5.5 oz) center-cut turbot fillets, skinless and boneless; 250g (1 cup) unsalted high-fat European-style butter; 50g (3 tbsp) white miso paste (Shiro Miso); 60g (2 oz) fresh A-grade sea urchin tongues (uni); 100ml (3.4 fl oz) concentrated dashi stock; 12 pickled ramp bulbs, halved lengthwise; 2 sheets high-quality sushi nori; 10g (2 tsp) toasted white sesame seeds; 5ml (1 tsp) fresh lemon juice; 4 micro-shiso leaves, for garnish; 5g (1 tsp) Maldon sea salt; Applewood chips (for smoking)

Magic Sous

Smoked Miso-Butter Poached Turbot with Sea Urchin Emulsion — Magic Sous