Pan-Seared Sea Bass with...Pan-Seared Sea Bass with Green Apple Dashi and Charred Romanesco

A refined, nutrient-dense dish pairing crisp skin-on sea bass with a delicate green apple dashi, charred Romanesco, and aromatic sea buckthorn oil.

Ingredients

Cooking Instructions

1. 01

   Combine cold-pressed apple juice and dried kombu in a small saucepan. Heat gently to 80°C (do not boil) for 15 minutes to extract umami, strain through cheesecloth, and whisk in yuzu juice.

2. 02

   Blanch Romanesco florets in boiling salted water for 90 seconds, submerge immediately in ice water, drain thoroughly, and dry.

3. 03

   Heat a heavy cast-iron skillet over high heat and dry-char the Romanesco florets until edges are lightly blackened but still crisp.

4. 04

   Score the skin of the sea bass gently in a diamond pattern and season both sides with sea salt.

5. 05

   Heat olive oil in a stainless steel pan over medium-high heat. Place fish skin-side down, press gently for 10 seconds, and cook for 3-4 minutes until skin is golden and ultra-crisp. Flip and cook flesh side for 40 seconds.

6. 06

   To serve, pour warm apple dashi into wide shallow bowls. Arrange charred Romanesco and sea asparagus in the center, balance sea bass on top, and drop sea buckthorn oil into the dashi.