Beet-Cured Chilean Sea Bass Crudo

Recipe courtesy of Matthew Giannetti, Executive Chef, Pelham (N.Y.) Country Club

Procedure for the beet-cured sea bass (make 1 day in advance):

In a mixing bowl, combine beet juice, salt, sugar, orange zest and pink peppercorns.
Place the sea bass in a shallow, non-reactive container or vacuum-seal bag.
Pour the beet cure over the fish, ensuring it’s fully submerged or coated.
Cover and refrigerate for 24 hours, flipping halfway through.
After curing, gently rinse the fish under cold water, pat dry and slice into ¼-inch thin slices just before plating.

Procedure for the yuzu gel:

In a saucepan, combine yuzu juice, water, sugar and agar-agar.
Whisk and bring to a boil. Simmer for 1 minute.
Pour into a shallow container and refrigerate until set (approx. 30 minutes).
Once firm, blend until smooth. Strain through a fine chinois and transfer to a squeeze bottle.

Procedure for hazelnut soil:

Toast hazelnuts at 350°F for 8-10 minutes. Let cool and grind coarsely.
Mix with pumpernickel crumbs, olive oil and salt.
Spread on a sheet tray and bake at 300°F for 10-12 minutes until dry and crisp. Cool completely.

Procedure for black garlic molasses:

In a small saucepan, combine black garlic, balsamic vinegar, brown sugar and water.
Simmer over low heat for 15-20 minutes until thickened and syrupy.
Blend until completely smooth and strain through a chinois. Transfer to a squeeze bottle and hold at room temperature.

Procedure for final plating (per plate):

Spoon a straight, narrow line (1-inch wide) of hazelnut soil down the center of the plate.
Use a ring mold or straight edge for clean lines.
Arrange 4-5 slices of beet-cured sea bass along one side of the soil, keeping the layout clean and slightly angled or edge-to-edge.
On the opposite side of the soil line, alternate 2-3 dots of yuzu gel and 2-3 dots of black garlic molasses using squeeze bottles.
Place 1-2 sprigs of microgreens directly on top of the crudo.
Sprinkle a small pinch of smoked salt over the fish.
Just before serving, drop 2-3 droplets of yuzu oil directly onto the sea bass slices for aroma and flavor.
Wipe the rim of the plate. Ensure spacing is clean, and elements are balanced. Serve immediately on chilled plates.