Poached Wild Sea Bass...Poached Wild Sea Bass in Clarified Matsutake Dashi with Compressed Kohlrabi and Chervil Oil

An ethereal, nutrient-dense composition of gentle steam-poached sea bass resting on charred maitake mushrooms, surrounded by crisp ribbons of compressed kohlrabi, bright finger lime pearls, and a warm, umami-rich matsutake mushroom consommé split with cold-pressed chervil oil.

Ingredients

Cooking Instructions

1. 01

   To prepare the Chervil Oil, blanch chervil in boiling salted water for 8 seconds, instantly shock in ice water, squeeze completely dry, and blend on high speed with cold-pressed grapeseed oil at 60°C for 4 minutes. Strain through a coffee filter lined with cheesecloth; chill immediately.

2. 02

   For the Matsutake Dashi, combine 800ml filtered water with the kombu, dried matsutake, bruised lemongrass, and mirin in a saucepan. Slowly bring to 65°C over low heat for 30 minutes to extract pure umami without bitterness. Strain through a fine chinois, season lightly with sea salt, and keep warm.

3. 03

   Toss thinly shaved kohlrabi rounds with a few drops of matsutake dashi and a pinch of fleur de sel. Vacuum seal on high (or press tightly in an airtight bag) for 15 minutes to compress until translucent and crisp.

4. 04

   Dry-sear maitake clusters in a smoking-hot cast-iron pan for 2 minutes until lightly charred on the edges yet tender; season lightly with fleur de sel and set aside.

5. 05

   Season sea bass fillets lightly with fleur de sel. Place in a bamboo or combi-steam oven at 58°C (136°F) for 10-12 minutes until the interior reaches an unctuous 48°C core temperature and flakes effortlessly.

6. 06

   To plate: Arrange a base of charred maitake in pre-warmed shallow ceramic bowls. Layer compressed kohlrabi ribbons artistically on top, then gently place the poached sea bass fillet over the vegetables. Garnish fish with finger lime pearls and chervil sprigs.

7. 07

   Tableside, pour the hot, clarified matsutake dashi around the base of the fish, then delicately drizzle chervil oil over the broth to create vibrant, emerald-green aromatic droplets.