Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Sunchoke Purée and Citrus-Shiso Emulsion

A masterclass in clean, elegant gastronomy. Crispy-skinned wild sea bass sits atop a velvety, dairy-free sunchoke purée, brightened by a vibrant citrus-shiso emulsion and finished with shaved heirloom radishes.

Ingredients

Cooking Instructions

1. 01

   Prepare the sunchoke purée: In a medium saucepan, combine chopped sunchokes, smashed garlic, and almond milk. Bring to a simmer over medium heat and cook until sunchokes are fork-tender, about 15 minutes.

2. 02

   Blend the purée: Transfer sunchokes and a splash of the warm cooking liquid to a high-speed blender. Add 1 tablespoon of olive oil and blend until silky smooth. Season with sea salt and keep warm.

3. 03

   Make the citrus-shiso emulsion: In a clean blender, combine the remaining 2 tablespoons of olive oil, yuzu juice, shiso leaves, and a pinch of salt. Blend on high until a vibrant green, emulsified oil forms. Strain through a fine-mesh sieve.

4. 04

   Prep the fish: Pat the sea bass skin completely dry with paper towels. Score the skin lightly with a sharp knife and season both sides with salt.

5. 05

   Sear the sea bass: Heat a non-stick skillet over medium-high heat. Add a touch of olive oil, then place the fish skin-side down. Press gently with a spatula for 30 seconds to prevent curling. Sear for 4-5 minutes until the skin is exceptionally crispy. Flip and cook for 1 more minute.

6. 06

   Plate the dish: Spoon a generous pool of sunchoke purée onto the center of each plate. Place the sea bass fillet, skin-side up, on top. Drizzle the green citrus-shiso emulsion around the plate, and garnish with sliced watermelon radish.