A refined, nutrient-dense dish featuring delicate wild sea bass poached in a ginger-yuzu dashi, served over a vibrant spring pea and mint velouté.
Ingredients
Cooking Instructions
- 01
In a small saucepan, bring the kombu dashi and ginger to a gentle simmer. Let infuse for 5 minutes, then stir in the yuzu juice.
- 02
Blanch the peas in a separate pot of boiling salted water for 2 minutes, then immediately shock in ice water to preserve the vibrant green color.
- 03
Reserve 50ml of the warm dashi. Blend the blanched peas, mint, olive oil, and the reserved dashi until perfectly smooth. Pass through a fine-mesh chinois and season lightly.
- 04
Lower the ginger-yuzu dashi to a bare simmer (about 80°C/175°F). Submerge the sea bass fillets and poach gently for 6–8 minutes until just opaque and flaking.
- 05
To plate, spoon a generous pool of the pea emulsion into shallow bowls. Place the poached sea bass in the center.
- 06
Garnish with shaved radish rounds and a touch of fleur de sel. Serve immediately.
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Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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