Steamed Turbot Recipe

season and prepare

Pat turbot fillets dry with paper towel. Season both sides with 1 tsp sea salt and 1 tsp white pepper. Let rest at room temperature 10 minutes.

steam the turbot

Set up a steamer (steamer basket over simmering water) and bring to a gentle simmer. Place fillets in a single layer on a heatproof plate, dot each with 1/2 tbs butter. Cover and steam over simmering water for 6–8 minutes, or until opaque and just flaky (internal temp ~125–130°F / 51–54°C). Timing will vary with thickness — check at 6 minutes.

finish

Carefully transfer fillets to warmed plates. Spoon a little chowder emulsion around each fillet, drizzle with 1 tbs melted butter mixed with 1 tbs lemon juice and chopped parsley, or simply dot with remaining butter. Keep warm while plating other elements.

cook potatoes

Cut Yukon Gold potatoes into 1/4-inch slices. Place in a saucepan, cover with cold salted water, bring to a simmer and cook until just tender, about 8–10 minutes. Drain and let cool slightly.

steam clams

While potatoes cook, place clams in a medium pot with 1/4 cup water, cover and steam over medium heat until clams open, 4–6 minutes. Remove clams as they open and reserve clam cooking liquid. Discard any unopened clams. Remove clams from shells and chop roughly; reserve several whole for garnish.

assemble demi lune

In a skillet over medium heat, warm 1 tbs butter and 1 tsp olive oil. Add minced shallot and garlic and sweat gently until translucent, 2 minutes. Add chopped clams and a splash (about 1–2 tbs) of reserved clam liquor, stir 1 minute. Add drained potato slices and gently toss to combine, heating through but keeping slices intact. Add 2 tbs heavy cream and 2 tbs milk, season with 1 tsp salt and 1/2 tsp white pepper. Cook 1–2 minutes to bind. Using a ring mold or by hand, arrange potato-clam mixture into crescent (demi lune) shapes on warm plates. Sprinkle with sliced chives.

prepare base

In a small saucepan, melt 1 tbs butter over medium heat. Add minced shallot and the optional peeled fingerling potato (diced small) and sweat until shallot is translucent and potato starts to soften, about 3–4 minutes. Add reserved clam cooking liquid and any meat from the steamed clams (about 1 cup total), plus 1/2 cup fish or clam fumet. Simmer gently 6–8 minutes until flavors meld and potato is very tender.

blend and emulsify

Remove from heat. Using an immersion blender or regular blender, puree the mixture until very smooth. With the blender running on low, slowly add 1/2 cup heavy cream and 2 tbs cold cubed butter to create a silky emulsion. If too thick, thin with up to 2 tbs water or reserved clam liquor to reach a light chowder consistency. Season with 1/2 tsp salt, 1/4 tsp white pepper, 1/2 tbs lemon juice and 1/2 tsp thyme leaves. Taste and adjust seasoning.

strain

For a refined finish, pass the emulsion through a fine-mesh sieve to remove any fibrous bits. Keep warm on very low heat or over a double boiler; do not boil.

Spoon a shallow pool of warm chowder emulsion onto each plate. Place a potato–clam demi lune neatly on one side of the pool. Sit the steamed turbot fillet partially over the demi lune so it bridges onto the chowder. Arrange reserved whole clams and a few microgreens or baby herbs on top or beside the fish. Drizzle 1 tsp extra virgin olive oil around the plate and garnish with chive tips. Serve immediately.