Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Matcha-Nettle Emulsion & Citrus-Kombu Consommé

A masterclass in clean, vibrant flavors. Crispy-skinned wild sea bass rests on a pool of antioxidant-rich matcha and wild nettle emulsion, served with a delicate shaved fennel salad and a warm, umami-rich citrus-kombu broth poured tableside.

Ingredients

Cooking Instructions

1. 01

   Prepare the Citrus-Kombu Consommé: Gently steep the dried kombu in 1.5 cups of simmering water for 10 minutes. Remove the kombu, stir in 1 tablespoon of the yuzu juice, and season with a pinch of sea salt. Keep warm over low heat.

2. 02

   Make the Matcha-Nettle Emulsion: Blanch the nettles (using tongs to avoid skin contact) in boiling salted water for 30 seconds to deactivate the sting. Shock immediately in ice water, then squeeze dry.

3. 03

   Blend the blanched greens with the matcha powder, extra virgin olive oil, and 2 tablespoons of ice-cold water in a high-speed blender until silky smooth. Season with a pinch of salt and pass through a fine-mesh chinois.

4. 04

   Prepare the Salad: Toss the shaved fennel and watermelon radish with the remaining 1/2 tablespoon of yuzu juice and a tiny pinch of fleur de sel. Set aside.

5. 05

   Sear the Sea Bass: Score the sea bass skin lightly at 1-inch intervals. Pat the skin completely dry with paper towels. Season both sides with fleur de sel.

6. 06

   Heat the avocado oil in a stainless steel skillet over medium-high heat until shimmering. Place the fish skin-side down, pressing gently with a fish spatula for 30 seconds to ensure even skin contact. Cook for 4 minutes until the skin is exceptionally crispy.

7. 07

   Flip the fish gently and cook for an additional 1 to 2 minutes on the flesh side until just translucent in the center. Transfer to paper towels to drain excess oil.

8. 08

   Assemble: Spoon a vibrant pool of Matcha-Nettle Emulsion in the center of two shallow, warm bowls. Place the sea bass fillet skin-side up on top. Garnish the fish with the shaved fennel salad and micro-fennel fronds. Tableside, pour the warm Citrus-Kombu Consommé into the bowl around the emulsion.