Pan-Seared Chilean Sea Bass...Pan-Seared Chilean Sea Bass with Cauliflower-Yuzu Puree & Brown Butter Dashi

An exquisite culinary expression featuring crisp-skinned Chilean sea bass over a velvety cauliflower-yuzu puree, accompanied by charred pearl onion petals, crisp sea beans, and an aromatic brown butter dashi emulsion topped with trout roe.

Ingredients

Cooking Instructions

1. 01

   Prepare the Cauliflower-Yuzu Puree: Steam cauliflower florets until knife-tender, about 10 minutes. Transfer immediately to a high-speed blender with warm heavy cream and 20g unsalted butter. Blend until completely smooth, pass through a fine-mesh chinois, stir in yuzu juice, and season with sea salt. Keep warm.

2. 02

   Make the Brown Butter Dashi Emulsion: In a saucepan over medium heat, cook 80g of unsalted butter until it foams and turns a nutty golden brown (beurre noisette). In a separate saucepan, gently heat the dashi stock, shiro shoyu, and mirin. Slowly whisk the hot dashi mixture into the brown butter until cohesive. Keep warm over low heat.

3. 03

   Prepare Garnishes: Blanch sea beans in boiling unsalted water for 30 seconds, then shock in ice water to retain color and crunch. Dry thoroughly. In a small heavy skillet, place pearl onion halves cut-side down with a drop of oil and sear over high heat until dark and charred. Separate into individual petals.

4. 04

   Sear the Sea Bass: Score the skin of the Chilean sea bass finely. Dry the fillets thoroughly with paper towels and season skin side generously with kosher salt. Heat clarified butter in a stainless steel pan over medium-high heat until shimmering. Place fillets skin-side down, applying gentle pressure with a fish spatula for 10 seconds to prevent curling.

5. 05

   Finish the Fish: Cook skin-side down for 4 to 5 minutes until skin is deeply golden and ultra-crisp. Flip carefully and cook for an additional 2 minutes until internal temperature reaches 130°F (54°C). Transfer to a warm rest rack for 2 minutes.

6. 06

   Plate and Serve: Dress warm plates with a smooth swoosh of cauliflower-yuzu puree. Place a seared fillet skin-side up slightly off-center. Artfully arrange sea beans and charred onion petals around the dish. Aerate the brown butter dashi emulsion using an immersion blender to create a light foam, spooning it around the plate. Garnish fish skin with Maldon salt, trout roe, and micro shiso.