Kombucha-Poached Wild Sea Bass...Kombucha-Poached Wild Sea Bass with Avocado Silk and Sea Samphire

A refined, nutrient-dense masterpiece featuring ginger-kombucha poached sea bass served over a velvety avocado emulsion, finished with vibrant sea succulents and a toasted seed crunch.

Ingredients

Cooking Instructions

1. 01

   Prepare the Avocado Silk: Place the avocado, lime juice, and 10ml of olive oil in a high-speed blender. Process until ultra-smooth. Pass the mixture through a fine-mesh chinois for a professional, silky texture. Season with a pinch of sea salt.

2. 02

   Aromatic Poaching Liquid: In a wide, shallow saucepan, bring the kombucha to a bare simmer over medium-low heat (approximately 70°C / 158°F).

3. 03

   Poach the Fish: Season the sea bass lightly with salt. Gently submerge the fillets in the kombucha. Cover and poach for 6-8 minutes until the flesh is just opaque and flakes easily with a fork.

4. 04

   Prepare Succulents: While the fish poaches, blanch the sea samphire in boiling water for 30 seconds, then immediately shock in an ice bath to preserve its vibrant green color.

5. 05

   Plating: Spread a generous 'silk' of avocado across two warmed plates. Carefully lift the sea bass from the liquid and place atop the avocado.

6. 06

   Final Touch: Top the fish with the blanched samphire. Drizzle with the remaining olive oil and scatter the toasted pepitas and micro-greens over the dish for texture and piquancy.