Evening Surprise Menu Recipe

Dress the salad

In a small bowl whisk together sherry vinegar, Dijon mustard, honey, sea salt and black pepper. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking until emulsified. Stir in fresh thyme leaves. Taste and adjust seasoning.

Sear mushrooms

Heat a skillet over medium-high heat. Add 1 tablespoon olive oil and once shimmering add the cleaned, sliced mushrooms. Sear without moving for 1–2 minutes to develop color, then stir and cook another 2 minutes until tender. Season lightly with salt and remove from heat.

Assemble

In a large bowl combine mixed baby lettuces and roasted beets. Add warm seared mushrooms (this warms the greens slightly). Drizzle about two-thirds of the vinaigrette and toss gently to coat. Crumble goat cheese over the top, sprinkle candied walnuts and toasted hazelnuts, and finish with a light grind of black pepper. Reserve remaining dressing for guests who want more.

Season the fillets

Pat the sea bass fillets dry with paper towels. Mix kosher salt, lemon zest, orange zest, smoked paprika and minced garlic. Rub the mixture evenly over both sides of each fillet, concentrating a little on the flesh side. Let rest at room temperature for 10 minutes to marry flavors.

Sear and finish with smoke

Heat a heavy skillet (preferably cast iron) over medium-high heat and add 1 tablespoon olive oil. When oil is hot, place fillets skin-side down and press gently with a spatula for 20–30 seconds to prevent curling. Sear skin-side down for 3–4 minutes until skin is crisp. Flip carefully, brush melted butter over the top and transfer the skillet (or the fillets on a tray) to a covered smoker or use a smoking gun with applewood chips to impart light smoke for 4–6 minutes until fish reaches an internal temperature of about 125–130°F (51–54°C) for moist, flaky sea bass. If not smoking, finish in a 400°F (205°C) oven for 4–6 minutes with butter brushed on top. Remove from heat and sprinkle with chopped fresh dill and a light pinch of citrus-smoked sea salt, if using.

Rest

Allow fillets to rest 2 minutes before plating, this keeps juices locked in.

Toast the grains

In a medium saucepan melt 1 tablespoon butter over medium heat. Add the pearl barley and arborio rice and toast, stirring constantly, for 2–3 minutes until edges become translucent and grains smell nutty.

Sweat aromatics

Add the finely chopped shallot and minced garlic to the grains and cook 2–3 minutes until softened and fragrant but not browned.

Deglaze and simmer

Pour in the dry white wine and stir until mostly absorbed. Begin adding hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 25–30 minutes, or until the barley is tender but still with slight chew and the risotto has a creamy consistency. You may not need all 5 cups of stock; reserve any unused stock.

Finish

Remove from heat and stir in remaining 1 tablespoon butter and grated Parmesan until melted and silky. Season with sea salt and black pepper to taste. Fold in chopped chives. Keep warm until plating.

Plate a generous spoonful of warm heritage grain risotto in the center of each plate. Lay a sea bass fillet on top or slightly to the side so the crisp skin is visible. Arrange a portion of the foraged autumn salad beside the fish, leaving space for microgreens or edible flowers. Scatter additional toasted hazelnuts and candied walnuts over the salad and around the plate for texture. Finish with a spritz of lemon over the fish and a few microgreens or edible flowers for visual contrast. Offer lemon wedges at the side and pass any remaining dressing.