A vibrant, Michelin-inspired dish featuring succulent wild sea bass poached in an aromatic golden broth, served with a crisp, refreshing fennel and blood orange salad.
Ingredients
Cooking Instructions
- 01
In a wide, shallow sauté pan, combine the vegetable dashi, grated turmeric, and julienned ginger. Bring to a very gentle simmer over medium-low heat.
- 02
Season the sea bass fillets lightly with salt. Carefully lower the fish into the aromatic broth. The liquid should come halfway up the sides of the fish.
- 03
Cover the pan with a tight-fitting lid and poach at a bare simmer for 6-8 minutes, or until the fish is just opaque and flakes easily with a fork.
- 04
While the fish is poaching, toss the shaved fennel with the blood orange segments and a teaspoon of the poaching liquid in a small bowl.
- 05
To serve, place each fillet in the center of a shallow heated bowl. Ladle a few spoonfuls of the golden ginger-turmeric broth around the base.
- 06
Top the fish with the fennel and citrus salad. Drizzle with extra virgin olive oil and garnish with micro-coriander and a touch of sea salt.
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Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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