Gastronomixs

Seared turbot fin

While the fin of the turbot is often removed before cooking, it is remarkably flavourful. It contains a lot of fat, making it perfect for flame-searing with a blowtorch. This melts the fat and creates a subtle roasted flavour.

Seared turbot fin

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

As needed:

 

turbot fin

As needed:

 

salt

Preparation method

  • Place the turbot fin on a steel tray and sprinkle with salt.
  • Place in the refrigerator and allow to brine for two to three hours.
  • Remove the fin 20 minutes before serving.
  • Use a blowtorch to sear the top of the fin as desired.

Serving suggestions

  • As an entremets with preparations of radish and a fermented cabbage juice sauce.
  • Serve with pickled turnip, seared spring onion, and tentsuyu (Japanese dipping sauce made from dashi, mirin, and soya sauce).
  • Serve with components of celeriac, sage, Parmesan, or porcini mushrooms.

Previous page