Steamed Wild Black Bass...Steamed Wild Black Bass with Cauliflower Silk and Morel-Kombu Consommé

An ethereal, nutrient-dense composition showcasing delicately steamed wild black bass nestled on a silky, dairy-free cauliflower mousseline, finished with an umami-rich morel-kombu broth and verdant lovage oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blend blanched lovage and grapeseed oil in a high-speed blender on maximum power for 2 minutes until warm and emulsified. Strain immediately through a fine coffee filter lined sieve into an ice-cold bowl; reserve.

2. 02

   Extract the consommé: Combine spring water, kombu, dried morels, and sliced ginger in a pot. Bring to 80°C (barely steaming) and hold for 25 minutes. Strain gently through cheesecloth without pressing solids. Return liquid to heat, gently simmer to concentrate to 400ml, season subtly with a pinch of fleur de sel, and keep warm.

3. 03

   Create the cauliflower silk: Steam cauliflower florets until knife-tender (approx. 10-12 minutes). Transfer immediately while steaming hot into a blender with lemon zest and extra virgin olive oil. Puree on high until completely glossy and velvet-smooth. Season to taste and hold warm in a piping bag.

4. 04

   Gently steam the fish: Season bass fillets lightly with fleur de sel. Place on a perforated steamer parchment lined with kombu scraps and steam at 85°C (low gentle steam) for 6 to 8 minutes, until fish reaches an internal temperature of 48°C and flakes delicately under gentle pressure.

5. 05

   Plate the dish: Pipe an elegant teardrop of warm cauliflower silk into the center of four shallow warmed bowls. Rest a steamed bass fillet atop the purée. Scatter warm samphire around the plate. Tableside, pour the hot morel-kombu consommé into the base of each bowl and finish with drops of vibrant green lovage oil.