Recipe of the Month

Seared Turbot with Citrus-Fennel Purée, Compressed Melon, and Yuzu Beurre Blanc

- Chef Roberto

A Culinary Study in Balance and Precision

In haute cuisine, subtlety is strength. This Seared Turbot is a masterclass in quiet brilliance — a dish where every component is deliberate, every flavor note intentional.

Turbot, the most elegant of flatfish, is pan-seared to perfection and adorned with a whisper of yuzu beurre blanc — its silky brightness cutting through with acid and elegance. Beneath, a citrus-fennel purée hums with aromatic warmth. Compressed melon offers cool sweetness and textural contrast, while charred grapefruit adds bitter intrigue. Microgreens and edible flowers finish the composition with visual grace and a breath of freshness.

This is not just food — it’s craft, plated.

What You’ll Need

For the Turbot

2 turbot fillets (6 oz each)

Sea salt

Finely ground white pepper

Grapeseed oil

Citrus-Fennel Purée

1 fennel bulb, thinly sliced

Zest and juice of 1 orange

Zest and juice of 1 lemon

1 tbsp unsalted butter

Salt to taste

Compressed Melon

1 ripe cantaloupe or honeydew, cubed (1-inch)

A splash of white balsamic vinegar

A few fresh mint leaves

Vacuum sealer and bag

Yuzu Beurre Blanc

2 shallots, minced

¼ cup dry white wine

¼ cup white wine vinegar

2 tbsp yuzu juice

8 tbsp cold unsalted butter, cubed

Garnish

Fresh grapefruit segments (supremed and lightly charred)

Microgreens (nasturtium, shiso recommended)

Edible flowers (violas or pansies)

Procedure

1. Citrus-Fennel Purée

Sauté sliced fennel in butter over medium heat until soft and translucent. Add citrus zest and juice. Simmer gently for 10 minutes until aromatic. Blend until ultra-smooth and pass through a fine chinois. Season to taste and keep warm.

2. Compressed Melon

Place melon cubes, mint, and a splash of white balsamic in a vacuum bag. Seal under full pressure. Refrigerate for at least 1 hour. Slice or leave as cubes depending on your plating style.

3. Yuzu Beurre Blanc

In a small saucepan, combine shallots, white wine, white wine vinegar, and yuzu juice. Reduce over low heat until about 2 tablespoons of liquid remain. Over low heat, slowly whisk in cold butter, a few cubes at a time, until emulsified. Strain and keep warm.

4. Sear the Turbot

Heat a thin film of grapeseed oil in a nonstick skillet until shimmering. Season turbot with sea salt and white pepper. Place skin-side down and sear for 3–4 minutes, then flip and cook 1 minute longer. Rest briefly before plating.

5. Char the Grapefruit

Cut grapefruit into supremes. Lightly char segments with a culinary torch or on a hot grill until caramelized.

Plating

Swipe a generous spoonful of citrus-fennel purée across the plate. Nestle the seared turbot atop the purée. Scatter with compressed melon cubes and charred grapefruit segments. Spoon the yuzu beurre blanc gently over and around the fish.

Finish with a scattering of microgreens and edible flowers.

Excellent Wine Pairings

2019 Domaine Huet Vouvray Sec (Chenin Blanc, Loire Valley)

Bright acidity to cut through the beurre blanc. Citrus blossom and wet-stone minerality mirrors fennel and yuzu. A subtle waxy texture harmonizes beautifully with the sauce

2021 Zind-Humbrecht Riesling (Alsace)

Laser-focused with piercing acidity. Light residual sugar complements the melon and citrus. Finishes clean, keeping the palate refreshed

Grace Winery Koshu “Kayagatake” (Japan)

From yuzu’s homeland — elegant and restrained. Pale, delicate, with citrus-saline undertones. Lifts the dish without overpowering it.

Editor’s Note

This is not food for spectacle. It is food for those who listen — who taste intention in every detail. Chef Roberto's turbot is a chef’s dish: subtle, precise, and profoundly satisfying.

This recipe has been tested for both home kitchens and professional settings. For optimal results, source the freshest turbot available and use a high-speed blender for the purée.