Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Heirloom Beetroot Consommé & Herb Oil

An elegant, vibrant, and nutrient-dense dish featuring crispy-skinned wild sea bass resting in a clarified heirloom beetroot and ginger broth, finished with a vivid chives and wild herb emulsion.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the fresh beetroot juice, sliced ginger, and bruised lemongrass. Bring to a bare simmer for 15 minutes to infuse the flavors, then strain through a fine sieve and allow to cool slightly.

2. 02

   To clarify the broth, whisk the egg whites into the cooled beetroot liquid. Return to low heat and bring to a gentle simmer without stirring. Allow an egg-white raft to form on top, trapping impurities. Gently ladle the crystal-clear ruby consommé from beneath the raft, filtering it through a muslin cloth. Keep warm.

3. 03

   Blanch the chives and dill in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture thoroughly. Blend the herbs with the extra virgin olive oil on high speed for 2 minutes, then strain through a coffee filter to yield a brilliant, translucent green herb oil.

4. 04

   Pat the sea bass fillets completely dry with paper towels. Lightly score the skin and season both sides with fleur de sel.

5. 05

   Heat a non-stick pan over medium-high heat. Add a tiny splash of olive oil and place the fish skin-side down. Press gently with a spatula for 30 seconds to ensure flat, even contact. Sear for 4 minutes until the skin is golden and ultra-crisp. Flip and cook on the flesh side for just 30 seconds, then remove from heat.

6. 06

   To assemble, pour a shallow pool of warm beetroot consommé into the bottom of two shallow bowls. Carefully place a sea bass fillet in the center, skin-side up. Dot the consommé with the vibrant herb oil, splash a few drops of lemon juice, and garnish the fish with microgreens.