Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Yuzu-Dashi Emulsion & Shaved Fennel

A refined, nutrient-dense masterpiece featuring crispy-skinned wild sea bass resting in a delicate, citrus-infused umami broth, finished with a crisp herb salad.

Ingredients

Cooking Instructions

1. 01

   Prepare the Dashi: In a small saucepan, combine 2 cups of water and the kombu. Bring to a simmer (do not boil), then remove the kombu. Add bonito flakes, turn off the heat, and let steep for 3 minutes. Strain through a fine-mesh sieve.

2. 02

   Infuse the Broth: Whisk the yuzu juice, grated ginger, and a pinch of sea salt into the warm dashi. Keep warm over very low heat.

3. 03

   Prep the Fennel: Using a mandoline, shave the fennel into ice water to crisp for 5 minutes. Drain and pat dry, then toss lightly with a drizzle of olive oil.

4. 04

   Sear the Fish: Pat the sea bass fillets extremely dry. Score the skin lightly. Heat olive oil in a non-stick pan over medium-high heat. Place fish skin-side down, pressing firmly with a spatula for 30 seconds to ensure even contact. Cook for 4-5 minutes until the skin is glass-like and crispy.

5. 05

   Finish the Fish: Flip the fillets and cook for another 60-90 seconds depending on thickness. Remove from heat immediately.

6. 06

   Assembly: Place a small mound of warmed red quinoa in the center of two shallow bowls. Pour the Yuzu-Dashi around the quinoa. Place the sea bass skin-side up on the quinoa. Top with the shaved fennel and micro-greens.