Brandon’s Crispy Skin Sea Bass with Kohlrabi and Yuzu Beurre Blanc

Make the poached kohlrabi: In a medium pot over medium heat, combine 1 tablespoon of Olive Oil (2 cups), Celery (1 stalk), Carrot (1), and Yellow Onion (1). Cook until the onions become translucent, about 3 minutes. Increase the heat to high and add White Wine (1 cup) Bring the mixture to a boil and continue cooking until it has reduced by half, about 5 minutes.

Add the Chicken Stock (2 cups), remaining olive oil, Fresh Thyme (3 sprigs), and Lemons (2). Reduce the heat to medium and bring the mixture to a simmer and continue cooking until liquid is fragrant, about 20 minutes. Strain the mixture and reserve the liquid. Place the liquid back into the pot over low heat, bringing to a low simmer and add the Kohlrabi (2) Continue cooking until the kohlrabi is tender, about 20 minutes. Remove from the heat and cool to room temperature.

Prepare the yuzu beurre blanc: In a small pot over medium heat, combine the White Wine (1/2 cup), Bay Leaf (1), and Black Peppercorns (1 tsp). Bring the mixture to a boil and continue cooking until reduced by half, about 10 minutes. Remove the bay leaf and peppercorns. Reduce the heat to low and add the Cream (1 cup), Yuzu Juice (1/2 cup), and Fresh Thyme (1 sprig). Bring the mixture to a simmer and begin whisking in the Unsalted Butter (1 cup), one cube at a time until it is completely emulsified. Remove the sauce from the heat, remove the thyme, and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) to taste.

Make the radicchio and fennel salad: In a large mixing bowl, combine the Radicchio (1/2 head), Fennel Bulb (1), Yuzu Juice (4 Tbsp), and Olive Oil (2 Tbsp). Toss to coat completely, taste and adjust for seasoning with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

Sear the sea bass: Place a large skillet with the Olive Oil (2 Tbsp) over medium high heat. Season the Sea Bass Fillet (1) liberally with Kosher Salt (as needed) and place, skin-side down in the skillet. Cook until the skin is crispy, about 2 minutes. Flip and continue cooking until the fish is cooked through.

To serve: Spoon the poached kohlrabi on to the plate and top with the fish. Drizzle the beurre blanc around the fish and finish with the radicchio salad.