Pan-Roasted Wild Sablefish with...Pan-Roasted Wild Sablefish with Matcha-Yuzu Emulsion and Ginger-Edamame Purée

A masterfully balanced, antioxidant-rich dish featuring buttery wild sablefish paired with a vibrant, herbaceous edamame purée and a bright, ceremonial-grade matcha-yuzu emulsion.

Ingredients

Cooking Instructions

1. 01

   Pat the sablefish fillets dry with a paper towel. Score the skin lightly with a sharp knife, season with a pinch of sea salt, and let rest at room temperature for 10 minutes.

2. 02

   To make the purée, blanch the edamame in boiling salted water for 3 minutes, then shock in ice water to preserve the bright green color. Drain well.

3. 03

   Blend the blanched edamame, grated ginger, mint leaves, and warm vegetable stock in a high-speed blender until completely smooth. Drizzle in 1 tablespoon of olive oil, season with a pinch of salt, and pass through a fine-mesh chinois for an ultra-silky texture. Keep warm.

4. 04

   Prepare the emulsion: Whisk the matcha powder, yuzu juice, white miso, and mirin in a small bowl with 2 tablespoons of warm water until smooth. Slowly whisk in 1 tablespoon of olive oil to form a light, vibrant green emulsion. Set aside.

5. 05

   Heat the remaining 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Place the sablefish skin-side down, pressing gently with a spatula for 30 seconds to ensure even skin contact. Sear for 4-5 minutes until the skin is exceptionally crispy.

6. 06

   Flip the fish gently and cook on the flesh side for an additional 2-3 minutes, basting with the pan juices, until the fish just begins to flake.

7. 07

   To assemble, swipe a generous spoonful of the warm edamame purée across each plate. Place the crispy-skinned sablefish on top. Spoon the matcha-yuzu emulsion around the plate, and garnish with the shaved fennel and delicate microgreens. Finish with a touch of Fleur de Sel.