In a turbot, nothing goes to waste. Its carcass makes a fantastic broth, while the fillet—usually a fine-dining staple—takes on a casual character when paired with ramen. The udon noodles, flavored with brewery spent grain, add a rustic, earthy touch.

Serves: 4

Ingredients:

For the noodles:

• 500g Type 65 flour
• 20g brewer’s spent grain flour
• 3g salt
• 150–200ml water

For the broth:

• 1 whole turbot carcass
• 1 bouquet garni (parsley, thyme, bay leaf)
• 1 star anise
• 4 liters water
• A pinch of kosher salt

For the toppings:

• 400g turbot fillet
• 8 celery stalks
• 1/2 onion
• 4 eggs
• 2 tbsp soy sauce

Instructions:

1. Prepare the broth:

• Rinse the turbot carcass under hot water to remove mucus, then blanch it briefly.
• Place the carcass in a large pot with the bouquet garni, star anise, and water. Add a pinch of kosher salt.
• Simmer gently for at least 3 hours, skimming as needed. Strain through a fine-mesh sieve and set aside.

2. Make the noodle dough:

• Combine the flours, salt, and water in a mixer with a dough hook. Knead for 10–15 minutes until smooth.
• Wrap the dough in plastic wrap and refrigerate for 1 hour.

3. Prepare the celery:

• Slice the celery stalks diagonally at a 60° angle into 2mm-thick pieces.
• Blanch in boiling water for 3 minutes, then drain and set aside.

4. Cook the eggs:

• Boil the eggs for 4 minutes and 30 seconds for a soft center. Cool in an ice bath, peel, and optionally marinate in soy sauce.

5. Roll and cut the noodles:

• Roll out the dough using a pasta machine to thickness setting 3 or 4. For thicker noodles, use a rolling pin and cut with a Udon-kiri knife if you’re a purist!
• Precook the noodles in boiling water for a few minutes just before serving.

6. Cook the turbot:

• Sear the turbot fillet in a hot pan until golden and cooked through. Slice into 1.5cm-wide pieces.

7. Assemble the dish:

• Divide the noodles among four ramen bowls.
• Ladle the hot broth over the noodles.
• Add the blanched celery and sliced turbot fillet on top.
• Halve the soft-boiled eggs and place one half in each bowl.