Butter-Poached Chilean Sea Bass...Butter-Poached Chilean Sea Bass with Yuzu Kosho Beurre Blanc

Succulent, butter-poached sea bass set atop caramelized king oyster mushroom rounds, accented with a vibrant green yuzu kosho emulsion, popping trout roe, and crispy sunchoke chips.

Ingredients

Cooking Instructions

1. 01

   Prepare Sunchoke Chips: Heat neutral oil in a small heavy saucepan to 325°F (160°C). Fry thin sunchoke slices in batches for 2 to 3 minutes until golden and crisp. Drain on paper towels and season immediately with sea salt.

2. 02

   Build Sauce Base: In a small saucepan, combine minced shallot, white wine, and fresh yuzu juice. Bring to a simmer over medium heat and reduce until approximately 1.5 tablespoons of liquid remains.

3. 03

   Emulsify Beurre Blanc: Reduce heat to low, whisk in heavy cream, and then blend in the yuzu kosho paste. Whisk in cold cubed butter, 1 to 2 pieces at a time, until smooth, shiny, and fully emulsified. Season lightly with salt, strain through a fine chinoise, and hold warm in a thermal flask.

4. 04

   Sear Mushrooms: Heat 1 tablespoon of butter in a cast-iron skillet over medium-high heat. Score both flat sides of the mushroom coins and sear until deeply golden and caramelized, about 3 minutes per side. Season and set aside.

5. 05

   Poach Sea Bass: Heat clarified butter in a deep skillet or wide pan to 135°F (57°C). Lightly season sea bass fillets with fine salt and fully submerge in butter. Poach gently for 12-14 minutes, keeping oil temperature strictly between 130°F and 135°F, until the fish reaches an internal temperature of 125°F (52°C).

6. 06

   Assemble Plate: Arrange three caramelized mushroom coins in the center of each warm shallow bowl. Carefully remove sea bass from butter, blot excess fat on paper towels, and place atop the mushrooms.

7. 07

   Finish and Serve: Ladle the warm Yuzu Kosho Beurre Blanc generously around the mushroom base. Spoon trout roe over the top of the fish, drape with crispy sunchoke chips, and accent with fresh micro shiso leaves. Serve immediately.