A refined, nutrient-dense composition featuring delicately cooked wild sea bass, vibrant golden beet purée, charred Romanesco broccoli, and a fragrant Meyer lemon and dill emulsion.
Ingredients
Cooking Instructions
- 01
Preheat a water bath to 52°C (125°F). Season sea bass fillets lightly with Fleur de Sel and vacuum-seal with 1 teaspoon of olive oil and Meyer lemon zest.
- 02
Steam the golden beets until completely tender, approximately 15 minutes. Blend with the vegetable dashi broth until silky and smooth; season to taste with lemon juice.
- 03
Submerge the vacuum-sealed fish in the water bath for 18 minutes.
- 04
While the fish cooks, heat a dry cast-iron skillet over high heat. Sear Romanesco florets with 1 teaspoon of olive oil for 3-4 minutes until lightly charred yet crisp-tender.
- 05
Remove fish from the pouch and pat skin dry. Sear skin-side down in a hot non-stick pan for 45 seconds to achieve a crisp texture.
- 06
Plate by creating a circular base of warm golden beet purée, placing the sea bass over the top, arranging charred Romanesco around, and finishing with fresh dill and remaining olive oil.
Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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