Pan-Roasted Wild Sea Bass...Pan-Roasted Wild Sea Bass in Clarified Tomato-Kelp Dashi with Charred Brassicas

Crisp-skinned wild sea bass suspended in an intensely savory, nutrient-dense clarified tomato and kombu broth, complemented by charred romanesco and emerald herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Clarified Dashi: Blend heirloom tomatoes, sliced ginger, and a pinch of salt until smooth. Hang through a fine cheesecloth-lined chinois for 30 minutes to extract clear tomato water. Simmer tomato water gently with kombu and dried shiitake at 65°C for 20 minutes; strain and keep warm.

2. 02

   Create the Herb Oil: Blanch lovage in boiling salted water for 5 seconds, shock in ice water, squeeze completely dry, and blend with grapeseed oil on high for 2 minutes. Strain through a coffee filter to yield a vibrant green oil.

3. 03

   Char Brassicas: Dry-char the romanesco florets in a hot cast-iron pan until edges are lightly blistered yet crisp-tender. Blanch sea samphire for 10 seconds in hot water.

4. 04

   Cook the Sea Bass: Season sea bass skin with fine sea salt. Place skin-side down in a lightly oiled cold stainless-steel skillet over medium-high heat. Hold gentle pressure to keep skin flat until golden and translucent flesh turns opaque (approx. 5 minutes). Flip briefly for 30 seconds to finish cooking.

5. 05

   Plate and Serve: Arrange charred romanesco and samphire in shallow warmed bowls. Place the crisp sea bass atop the vegetables, skin facing up. Top with finger lime pearls and fleur de sel. Tableside, pour warm tomato-kelp dashi around the base and break the surface tension with drops of green lovage oil.