Sea Bass Recipe

Prepare proteins

Pat sea bass fillets dry with paper towels. Season both sides lightly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. If octopus is large, slice into 1/2-inch medallions; if small, leave whole but cut into bite-sized pieces. Toss octopus with 1 tsp olive oil and a pinch of salt.

Cook octopus

Heat a 10-inch skillet over medium-high heat with 1 tbsp olive oil. Add octopus in a single layer and sear 1–2 minutes per side until edges caramelize and pieces are warmed through. Remove octopus to a plate and keep warm.

Pan-sear sea bass

In the same skillet, add remaining 1 tbsp olive oil and 1 tbsp butter. Heat until butter foams. Place sea bass fillets skin-side down and press gently with a spatula for 15 seconds to keep skin flat. Cook skin-side down 4–5 minutes until the skin is crisp and the flesh is opaque two-thirds of the way up. Flip and cook 30–60 seconds more until just cooked (internal ~125–130°F). Remove to a warm plate and rest 2 minutes. Finish with a squeeze of 1 tbsp lemon juice and a pinch of salt.

Finish

Warm octopus briefly in the pan with the fish juices (30 seconds). Add remaining 1 tbsp butter and swirl to glaze the proteins. Spoon some glaze over the sea bass and keep warm while plating.

Form rice cakes: combine cooked cooled sushi rice with soy sauce, rice vinegar, and 1/2 tsp salt. With lightly oiled hands or a 2 1/2-inch ring mold, press about 1/3 cup rice into compact rounds (makes 6–8 rounds). Chill rice rounds 15–20 minutes to firm.

Fry rice rounds: in a heavy skillet or nonstick pan, heat neutral oil over medium-high until shimmering (about 350°F at surface). Add chilled rice rounds, fry undisturbed 3–4 minutes per side until deep golden and crisp. Transfer to a paper-towel-lined rack and season immediately with a light pinch of salt. Keep warm in a low oven (200°F) if needed.

Sweat aromatics: in a medium saucepan, melt 1 tbsp butter over medium heat. Add chopped shallot, smashed garlic, celery, and carrot. Cook, stirring, 4–5 minutes until softened and translucent but not browned.

Deglaze and simmer: add dry white wine and simmer 2 minutes to reduce slightly. Pour in fish stock, add bay leaf and peppercorns. Bring to a gentle simmer, reduce heat to low, and simmer 12–15 minutes to concentrate flavor.

Strain and finish: strain broth through a fine-mesh sieve into a clean saucepan, pressing to extract liquid. Return to gentle heat, stir in heavy cream and 1 tsp white truffle oil. Season with 1/2 tsp fine sea salt and adjust to taste. Keep warm (do not boil) until plating.