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

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As needed:


turbot fin

As needed:



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.

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