Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Watercress Velouté & Compressed Cucumber

An elegant, Michelin-star quality dish featuring crispy-skinned wild sea bass resting on a vibrant, nutrient-dense watercress and spinach emulsion, accented with compressed lemon-marinated cucumber and a toasted hemp seed dukkah.

Ingredients

Cooking Instructions

1. 01

   Place the cucumber ribbons in a vacuum-seal bag with 1 tablespoon of lemon juice and a pinch of salt. Seal on high pressure to compress, then refrigerate for 20 minutes. (Alternatively, submerge in iced lemon water under a heavy plate).

2. 02

   For the healthy dukkah, coarsely crush the toasted coriander seeds in a mortar and pestle. Mix with the raw hemp seeds and a tiny pinch of sea salt. Set aside.

3. 03

   Blanch the watercress and spinach in a large pot of boiling salted water for exactly 30 seconds. Shock immediately in a bowl of ice water to lock in the brilliant green chlorophyll. Drain and squeeze out excess moisture.

4. 04

   In a small saucepan, sweat the minced shallot in 1 tablespoon of olive oil until translucent. Add the vegetable stock and simmer for 3 minutes. Transfer the stock, cooked shallots, blanched greens, and remaining lemon juice into a high-speed blender. Blend on high until completely smooth, emulsified, and velvety. Season with salt and pepper. Keep warm but do not boil.

5. 05

   Pat the sea bass skin completely dry. Lightly score the skin with a sharp knife. Season both sides with salt.

6. 06

   Heat the remaining 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Place the fish skin-side down, pressing gently with a spatula for 30 seconds to prevent curling. Cook for 4 minutes until the skin is perfectly crisp, then flip and cook for 1 minute more. Drain on paper towels.

7. 07

   To plate, ladle a generous pool of the warm watercress velouté into the center of shallow bowls. Place a sea bass fillet, skin-side up, in the center. Garnish with folded ribbons of compressed cucumber and a delicate dusting of the hemp seed dukkah.