Steamed Line-Caught Sea Bass...Steamed Line-Caught Sea Bass with Morel Mushroom & Lovage Dashi

An exquisite, nutrient-dense composition of gently steamed wild sea bass bathed in a crystal-clear wild morel and lovage dashi, accompanied by yuzu-compressed kohlrabi ribbons and delicate coastal succulents.

Ingredients

Cooking Instructions

1. 01

   To create the dashi base, combine 500ml filtered spring water and kombu in a small pot over very low heat. Bring gently to 60°C (140°F) and maintain for 20 minutes without boiling. Remove kombu.

2. 02

   Add the dried morels and bruised lovage leaves to the kombu infusion. Bring the temperature to 80°C (175°F), cover tightly, remove from heat, and let infuse for 15 minutes. Strain through a fine-mesh sieve lined with cheesecloth. Season lightly with a pinch of sea salt and keep warm.

3. 03

   Place shaved kohlrabi ribbons in a vacuum-seal bag with yuzu juice, a splash of water, and a tiny pinch of salt. Vacuum seal on full pressure to compress until translucent (or marinate in a sealed container for 20 minutes if vacuum sealer is unavailable).

4. 04

   Season the sea bass fillets lightly with fine sea salt. Place in a bamboo steamer lined with parchment paper over lightly simmering water. Steam gently at approximately 85°C for 6–8 minutes until the core reaches 48°C (118°F) and flakes delicately.

5. 05

   Quickly flash-plunge the sea purslane in boiling water for 10 seconds, then refresh in ice water to maintain its vibrant green hue and crisp texture.

6. 06

   For plating: Center a sea bass fillet in a warm shallow coupe. Neatly drape compressed kohlrabi ribbons atop the fish, followed by sea purslane, reserved rehydrated morel caps, and finger lime pearls. Finish with a delicate drizzle of olive oil.

7. 07

   Table-side, gently pour the hot, aromatic morel-lovage dashi around the perimeter of the fish and serve immediately.