Turbot With Dried Octopus Broth And Cream Of Carmelized Carrot

Turbot With Dried Octopus Broth And Cream Of Carmelized Carrot
Chef: Isaac Salaberria
Country: España
City: 20120 Hernani (Gipuzkoa)
Address: Ctra. de Goizueta, 68. Barrio Ereñozu

Everything that defines Isaac Salaberria’s work, especially as far as seafood is concerned, is confirmed again in this recipe, for the umpteenth time. As always, it is composed of a main ingredient cooked at a low temperature submerged in oil, achieving a gustative and tactile naturality aspect that has no precedent. The fish filets, whole and with bones, are seasoned with grey Guérande salt for five minutes. They are then cut and confited in olive oil at 60º C for seven minutes. They are kept in their juices and, at serving time, are filtered with heat until acquiring a temperature of 40 degrees. On top of obtaining a new flavor from the turbot, notably different from raw, roasted, or boiled… it acquires a new texture, consistent, meaty to the bite but leaving a clean cut from the knife and a translucent, iridescent color, unique, which let clearly see as the tips of the fork penetrate. It is the same procedure that brought fame to the Mediterranean horse mackerel, the red mullet, the anchovies, the sardines, but surpassing its predecessors, perhaps because the technique finally reaches its zenith with this fish.
The style is enjoyable, with its minimalist construction and the intervention of the cream of caramelized carrot and the dried octopus broth, served in a shot glass, as usual, that must be sipped in intervals with the principal ingredient, playing to situate it before and after this and the other component.

The Recipe


  • Wild turbot between 3-4 kg
  • Olive oil of the arbequina variety with 0’2º acidity
  • Guérande salt
  • Maldon salt
  • Chervil


Cut the turbot into filets. Cover the filets with the Guérande salt for 6 minutes. Heat the oil to 60ºC and cook the turbot filets for 5 minutes. Set aside.

For the cream of caramelized carrot

  • 3 carrots
  • Juice of 2 oranges
  • Arbequina olive oil
  • Modena balsamic vinegar
  • Salt


Chop the carrots and cook them, together with the orange juice, gently, until caramelized. Blend the carrots until you obtain a fine puree. Add a drop of Modena vinegar, salt, and finish the cream with 2 spoonfuls of olive oil.

For the dried octopus broth

  • 200 g dried octopus
  • 1 onion
  • 1 carrot
  • 1 leek
  • 50 cc white wine
  • Olive oil


Prepare the vegetable stock. Brown the vegetables and add the white wine, reducing the liquid to 10% of the original volume. Add the dried, chopped octopus and lightly fry. Cover with water. Cook for 2 hours. Strain and clarify if necessary. This broth is served at a temperature of 45º-55ºC.



Place the carrot cream on the plate. Warm the turbot filet in an oven at 120ºC for 3 minutes. The filet should be rare, but hot on the inside. Finish with a bit of Maldon salt and some chervil leaves. Serve the dried octopus broth in a shot glass.