Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Truffled Parsnip Velvet and Yuzu-Dashi Reduction

An exquisite balance of crispy-skinned wild sea bass resting on a silky, truffle-infused parsnip purée, finished with a bright yuzu-dashi reduction, salicornia, and finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   To make the parsnip velvet, simmer diced parsnips in salted water until completely tender (approx. 15 minutes). Drain and transfer to a high-speed blender with warm heavy cream and 30g cold butter. Purée until glass-smooth. Season with sea salt and finish with white truffle oil. Pass through a tamis sieve and keep warm.

2. 02

   For the reduction, combine dashi stock, mirin, and soy sauce in a small saucepan. Bring to a gentle simmer and reduce by half. Remove from heat, stir in fresh yuzu juice, and whisk in 15g cold butter to gloss the sauce. Keep warm.

3. 03

   Quickly blanch the salicornia in boiling water for 30 seconds, then shock in ice water. Drain, pat dry, and lightly toss in a pan with 15g melted butter just before plating.

4. 04

   Score the skin of the sea bass gently in a diamond pattern. Pat thoroughly dry with paper towels and season the flesh side with sea salt.

5. 05

   Heat grapeseed oil in a stainless steel pan over medium-high heat until shimmering. Place fillets skin-side down, pressing gently with a fish spatula for 10 seconds to prevent curling. Cook for 3-4 minutes until skin is ultra-crisp and golden.

6. 06

   Flip the fillets, turn off the heat, and allow residual heat to gently finish cooking the fish for 1 minute until barely opaque in the center.

7. 07

   Spoon a swoop of truffled parsnip purée onto center of heated plates. Top with the sea bass fillet, skin-side up. Surround with blanched salicornia, drizzle yuzu-dashi glaze around the base, and scatter finger lime pearls over the fish. Sprinkle skin with fleur de sel.