Pan-Roasted Chilean Sea Bass...Pan-Roasted Chilean Sea Bass with Smoked Sea Buckthorn Emulsion & Compressed Pear

Crisp-skinned Chilean sea bass set over a vibrant, smoked sea buckthorn dashi reduction, accompanied by vacuum-compressed Nashi pear, charred sea beans, and finished with vibrant shiso oil.

Ingredients

Cooking Instructions

1. 01

   To make the shiso oil: Blanch shiso leaves in boiling salted water for 5 seconds, shock immediately in ice water, squeeze completely dry, and blend with grapeseed oil at high speed for 3 minutes until smooth. Strain through fine cheesecloth without pressing; set aside.

2. 02

   To prepare compressed pear: Combine thin Nashi pear ribbons, rice vinegar, and mirin in a vacuum pouch. Seal at 100% vacuum (or marinate chilled for 30 minutes if chamber vacuum is unavailable).

3. 03

   For the smoked sea buckthorn emulsion: In a small copper saucepan, sweat minced shallots in 10g butter until translucent. Add white wine and reduce by half. Pour in dashi stock and sea buckthorn puree, gentle simmer for 3 minutes. Remove from heat and vigorously mount with remaining cold cubed butter to create a glossy emulsion. Keep warm.

4. 04

   Flash-sauté salicornia (sea beans) in a hot drop of grapeseed oil for 45 seconds until bright green yet crisp.

5. 05

   Score sea bass skin lightly and season with sea salt. Heat a stainless steel pan with high-heat oil. Place fillets skin-side down under light weight for 3 minutes until skin is ultra-crisp and golden. Flip, turn heat off, and allow residual heat to cook fish gently to medium-rare core temperature (approx. 48°C / 118°F).

6. 06

   Plating: Spoon a mirror of warm sea buckthorn emulsion into warmed shallow shallow bowls. Place sea bass fillet centrally, skin-side up. Artfully arrange compressed pear ribbons, salicornia, and finger lime pearls around the fish. Finish with droplets of brilliant green shiso oil and a sprinkle of Fleur de sel on the crisp skin.