Pan-Seared Sea Bass with...Pan-Seared Sea Bass with Charred Corn Purée and Salsa Macha

A masterclass in texture and balance: wild Chilean sea bass with a crispy skin, resting on a velvety, sweet charred corn purée, cut with the sharp acidity of pickled tomatillos and the smoky, nutty heat of hand-crafted salsa macha.

Ingredients

Cooking Instructions

1. 01

   For the Quick-Pickled Tomatillos: Combine the finely brunoised tomatillos, fresh lime juice, agave nectar, and a pinch of kosher salt in a small vacuum seal bag or bowl. If using a vacuum sealer, compress at 100% to instantly pickle. Otherwise, cover and refrigerate for at least 45 minutes to macerate.

2. 02

   For the Salsa Macha: In a small saucepan, heat the grapeseed oil over medium-low heat. Add the sliced garlic and fry until golden and crispy (about 2-3 minutes). Remove garlic with a slotted spoon and set aside. In the same oil, fry the morita and ancho chiles for 1 minute until fragrant and slightly puffed, being careful not to burn them. Remove chiles and set aside. Fry the pepitas and sesame seeds in the oil for 1-2 minutes until golden, then remove from heat. Once cooled slightly, transfer the oil, chiles, garlic, seeds, and a teaspoon of salt to a blender. Pulse coarsely to retain texture. Set aside.

3. 03

   For the Charred Corn Purée: In a hot cast-iron skillet, char 1 cup of the corn kernels dry until deeply caramelized and smoky. Set aside for garnish. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the remaining 3 cups of corn and cook until tender. Add the heavy cream, bring to a simmer, and cook for 5 minutes. Transfer to a high-powered blender and process on high until completely smooth. Pass through a fine-mesh chinois sieve for a silky texture. Season with salt and keep warm.

4. 04

   For the Sea Bass: Pat the fish skin completely dry with paper towels. Score the skin lightly with a very sharp knife. Season both sides with kosher salt. Heat 2 tablespoons of grapeseed oil in a stainless steel or cast-iron pan over medium-high heat until shimmering. Place the fish skin-side down, pressing firmly with a fish spatula for 30 seconds to prevent curling. Lower heat to medium and cook for 5-6 minutes until the skin is incredibly crispy.

5. 05

   Flip the fish, add the remaining 2 tablespoons of butter to the pan, and baste the fish with the foaming butter for another 2 minutes until just cooked through (internal temperature of 130°F / 54°C). Transfer to a paper-towel-lined plate to drain.

6. 06

   To Plate: Spoon a generous pool of the warm corn purée onto the center of each plate. Place the pan-seared sea bass skin-side up on top of the purée. Drizzle a tablespoon of Salsa Macha around the plate. Garnish the fish with the charred corn kernels, pickled tomatillos, and delicate sprigs of micro cilantro. Finish with a sprinkle of Maldon flaky sea salt over the fish skin.