Pan-Seared Sablefish with Matcha-Yuzu...Pan-Seared Sablefish with Matcha-Yuzu Emulsion & Shaved Fennel Salad

A Michelin-caliber, antioxidant-rich masterpiece featuring buttery wild sablefish set over a vibrant, velvety matcha-yuzu broth, balanced by a crisp, citrus-dressed fennel salad.

Ingredients

Cooking Instructions

1. 01

   Pat the sablefish fillets completely dry with a paper towel. Lightly score the skin with a sharp knife to prevent curling, and season both sides with a pinch of fleur de sel.

2. 02

   To prepare the emulsion, warm the dashi stock in a small saucepan over low heat to about 160°F (70°C). Sift the matcha powder into the dashi and whisk vigorously with a bamboo whisk or small metal whisk until completely smooth and frothy. Whisk in 1 tablespoon of the yuzu juice.

3. 03

   Remove the saucepan from the heat. Gradually whisk in the cold, cubed grass-fed butter one piece at a time to create a glossy, emulsified green tea broth. Season with a tiny pinch of salt and keep warm in a gentle water bath (do not boil, or the emulsion will break).

4. 04

   In a small bowl, combine the shaved fennel and watermelon radish. Toss gently with the extra virgin olive oil, the remaining 1 tablespoon of yuzu juice, and a pinch of fleur de sel.

5. 05

   Heat a heavy-bottomed, non-stick or cast-iron skillet over medium-high heat. Drizzle with a tiny touch of olive oil. Place the sablefish fillets skin-side down in the pan. Hold them down gently with a fish spatula for 30 seconds to ensure a perfectly flat, crispy skin.

6. 06

   Sear the fish for 4 to 5 minutes until the skin is exceptionally crisp and golden. Carefully flip the fillets and cook on the flesh side for just 1 to 2 minutes more, until the fish is barely opaque and flakes gently.

7. 07

   To plate, ladle a generous pool of the warm matcha-yuzu emulsion into the center of two shallow artisan bowls. Place a seared sablefish fillet, skin-side up, in the center of each pool. Top the fish with a delicate mound of the shaved fennel and radish salad. Garnish with micro shiso and toasted sesame seeds, then serve immediately.