Pan-Seared Kombu-Cured Wild Turbot with Charred Tomatillo-Dashi Emulsion

Instructions

1. 1

   Moisten 2 large sheets kombu lightly on both sides using a paper towel dipped in 3 tbsp sake to activate the glutamates and make the kelp pliable. Lightly score the skin of the 4 fillets wild caught turbot fillets in a tight diamond pattern with a sharp knife to prevent buckling during searing, then season both sides evenly with 1 tsp fine sea salt. Sandwich the fillets flat between the softened kombu sheets, press gently to ensure direct contact, wrap tightly in parchment paper, and let cure at cool room temperature for 20 minutes.

   20 min

   Tip: Do not skip wiping the kombu with sake; the alcohol and moisture activate the dried kelp surface, facilitating osmotic exchange without making the fish soggy.

2. 2

   While the turbot cures, set a heavy dry cast-iron skillet over high heat. Add 8 oz tomatillos, 1 serrano pepper, 1 medium shallot, and 2 cloves garlic. Char all sides until blistered, black-spotted, and softened, turning frequently—about 6 to 8 minutes total. Transfer charred vegetables to a plate and pop the garlic cloves out of their charred skins.

   8 min

   Tip: Charring until the skins soften and blacken transforms the raw sharpness into caramelized sweetness and smoky depth.

3. 3

   Transfer the charred tomatillos, serrano pepper (stem discarded), shallot, and peeled garlic to a blender. Add 1 cup ichiban dashi and 1 tbsp white miso. Blend on high speed for 60 seconds until silken and emulsified. Pass the sauce through a fine-mesh strainer into a small saucepan set over medium-low heat. Bring to a gentle simmer, whisk in 1 tbsp unsalted butter and 1 tsp fresh lime juice until glossy, then lower the heat to maintain a warm holding temperature.

   7 min

   Tip: Whisking cold butter into the warm acid-rich dashi creates a temporary emulsion that coats the palate with round richness.

4. 4

   Unwrap the cured fish and peel away the kombu sheets. Use paper towels to thoroughly pat both sides of the fillets completely dry. Ensure the skin is devoid of any surface moisture.

   3 min

   Tip: Moisture is the mortal enemy of a shatteringly crisp sear. If the skin feels damp, let it air-dry on a paper towel for an extra minute.

5. 5

   Wipe out the cast-iron skillet or heat a 12-inch stainless steel pan over medium-high heat until hot. Add 2 tbsp avocado oil, swirling until shimmering and faintly smoking. Carefully lay the fish fillets skin-side down away from you. Immediately press firmly down on the center of each fillet with a flexible fish spatula for 25 to 30 seconds to hold the skin flat against the pan. Lower heat to medium and sear undisturbed for 4 minutes until the skin turns deep golden and rigid.

   5 min

   Tip: Turbot skin contracts fiercely when hitting high heat. Holding it firmly flat during the first 30 seconds ensures edge-to-edge skin contact.

6. 6

   Gently flip the fillets flesh-side down. Immediately add 2 tbsp unsalted butter and 2 fresh thyme sprigs to the skillet. As the butter foams and turns nut-brown, tilt the pan slightly and spoon the hot aromatic butter continuously over the crisp skin for 90 seconds until the flesh is barely opaque in the center and flakes gently. Transfer fillets to a warm cutting board or plate to rest for 1 minute.

   2 min

   Tip: Baste the skin side only; this perfumes the fish with nutty milk solids without softening that hard-earned crispy crust.

7. 7

   Ladle 1/4 cup of warm charred tomatillo-dashi broth into the bottom of four warm shallow bowls. Rest one seared turbot fillet crisp skin-side up right in the center of the broth. Drizzle a few drops of the pan-basting browned butter over the broth, sprinkle 1/4 tsp flaky sea salt directly over the turbot skin, and shower with 6 leaves fresh shiso leaves chiffonade.

   3 min

   Tip: Plate the fish sitting directly in the pool of broth rather than fully submerged so the crisp skin stays crunchy until the final bite.