A vibrant, nutrient-dense symphony of wild sea bass and sweet spring peas, elevated by the bright acidity of yuzu and the nutty texture of toasted hemp seeds.
Ingredients
Cooking Instructions
- 01
To make the velouté: Sauté the minced shallot in 1 teaspoon of olive oil until translucent. Add the blanched peas and vegetable broth. Simmer for 3 minutes.
- 02
Transfer the pea mixture to a high-speed blender with the mint leaves and yuzu juice. Blend until silky smooth. Season with a pinch of white pepper and keep warm.
- 03
Pat the sea bass fillets extremely dry with paper towels. Season the skin side with a tiny pinch of salt.
- 04
Heat a non-stick pan over medium-high heat with the remaining olive oil. Place the fish skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
- 05
Sear the fish for 4-5 minutes until the skin is golden and crisp. Flip and cook for 1 additional minute until just opaque throughout.
- 06
Toss the shaved asparagus ribbons with a drop of yuzu juice and olive oil.
- 07
To plate: Pour a pool of the emerald pea velouté into the center of two shallow bowls. Place the sea bass on top, skin-side up. Garnish with the asparagus ribbons and a sprinkle of toasted hemp hearts.
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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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