Pan-Seared Sea Bass in...Pan-Seared Sea Bass in Smoked Heirloom Tomato Consommé

Crisp-skinned wild sea bass nestled in a clarified heirloom tomato and chipotle broth, garnished with smooth avocado mousse, vibrant epazote oil, and micro-blooms.

Ingredients

Cooking Instructions

1. 01

   To make the consommé base, blend the heirloom tomatoes, chipotle pepper, white onion, garlic, toasted coriander seeds, and a pinch of salt until smooth. Strain the purée through a fine-mesh sieve into a medium saucepan.

2. 02

   To clarify the broth, whisk the egg whites and ground chicken together in a bowl with 1 cup of the cold tomato mixture. Pour this back into the saucepan with the remaining tomato mixture and stir well. Bring to a gentle simmer over medium heat without stirring once it begins to heat. A 'raft' of solids will form on top. Poke a small hole in the center of the raft to let steam escape, reduce heat to low, and simmer undisturbed for 20 minutes.

3. 03

   Carefully ladle the crystal-clear liquid from beneath the raft through a damp cheesecloth-lined strainer. Season the resulting consommé with sea salt to taste and keep warm.

4. 04

   Prepare the epazote oil by blanching the epazote and spinach in boiling water for 10 seconds. Shock immediately in ice water, squeeze out all moisture completely, and blend with 2 tablespoons of grapeseed oil on high speed for 2 minutes. Strain through a coffee filter to yield a vibrant green oil.

5. 05

   Create the avocado mousse by blending the flesh of the avocados, lime juice, Mexican crema, and a pinch of salt until completely silky. Transfer to a piping bag and chill.

6. 06

   Score the skin of the sea bass fillets lightly. Heat the remaining grapeseed oil in a cast-iron skillet over medium-high heat. Season fish with sea salt and sear skin-side down, pressing gently with a spatula for 4 minutes until skin is shatter-crisp. Flip and cook for 1 additional minute. Drain on paper towels.

7. 07

   To assemble, pipe three mounds of avocado mousse in the bottom of four shallow bowls. Place a sea bass fillet, skin-side up, in the center. Gently pour the warm, clarified tomato consommé around the fish. Dot the broth with the brilliant green epazote oil and garnish with micro-greens.