Ocean Prime Recipe

Combine 1 cup balsamic vinegar and 1 tsp brown sugar (or honey) in a small saucepan. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, until reduced to about 1/4 cup and syrupy, about 12–18 minutes. Add a pinch of salt, taste and adjust sweetness if desired. Remove from heat and let cool slightly; it will thicken more as it cools.

Bring a medium pot of salted water to a boil. Add 1 lb cauliflower florets and simmer until very tender, 12–15 minutes. Drain well and return to the pot to steam briefly for 1 minute to remove excess water.

Transfer cauliflower to a blender or use an immersion blender. Add 2 tbs butter and 1/4 cup heavy cream. Puree until completely smooth, adding up to 2 tbs more cream if needed to reach a silky texture. Season with 1 tsp salt and 1 tsp white or black pepper. Keep warm over very low heat, stirring occasionally.

In a saucepan over medium heat, melt 1 tbs butter. Add the minced shallot (1) and 1 tsp garlic; sauté until translucent and fragrant, about 2–3 minutes, without browning.

Deglaze with 1/4 cup dry white wine, simmer until reduced by half, about 2–3 minutes. Add 1 cup heavy cream and bring to a gentle simmer.

Lower heat and stir in 3 oz crumbled bleu cheese and 1 tsp Dijon mustard. Simmer gently until cheese is melted and sauce is smooth, 3–5 minutes. Season with 1 tsp salt and 1 tsp black pepper (taste and adjust). Keep warm on very low heat; whisk occasionally to maintain a smooth texture.

Pat fish fillets dry and season both sides lightly with sea salt and freshly ground black pepper. Sear fillets: heat 1 tbs olive oil and 1 tbs butter in a large nonstick or stainless-steel skillet over medium-high heat. When hot, add fish fillets skin-side down (if applicable). Cook 3–4 minutes per side depending on thickness, until opaque and just cooked through (internal temp ~135–140°F). Remove fillets to a warm plate and tent with foil to rest.

In the same skillet, add remaining 1 tbs olive oil and 1 tbs butter. Add minced garlic (2 tsp) and sauté 20–30 seconds until fragrant. Add shrimp and scallops, seasoning lightly with salt and pepper. Sear shrimp ~1.5–2 minutes per side until pink and opaque; sear scallops 1.5–2 minutes per side until golden brown. Remove to a plate.

Warm the lobster meat and crab gently: add the lobster and lump crab to the skillet with a splash (about 1 tbs) of lemon juice and a tablespoon of butter, heat just until warmed through, 1–2 minutes. Stir in 1 tbs chopped fresh parsley. Combine lobster, crab, shrimp and scallops in a bowl; keep warm.

If desired, finish seafood medley with a squeeze of lemon and a light sprinkle of parsley. Taste and adjust seasoning.

Trim and prepare seasonal vegetables. Blanch firmer vegetables (e.g., baby carrots, asparagus) in boiling salted water until just tender-crisp (2–4 minutes depending on vegetable). Shock in ice water to preserve color, then drain. For thin vegetables like haricots verts, blanch 1–2 minutes.

Toss vegetables with 1 tbs olive oil, salt and pepper. Reheat in a hot skillet for 1–2 minutes to warm through and lightly sear, or roast in a 425°F (220°C) oven 6–8 minutes until tender-crisp and slightly caramelized.

Plate: Spoon a generous pool (about 1/3 cup) of warm bleu cheese cream sauce in the center of each plate.

Place 1 seared fish fillet on top of the sauce. Spoon the warm seafood medley (crab, lobster, shrimp, scallops) over the fish, distributing evenly among plates.

Place a quenelle or scoop (about 1/2 cup) of cauliflower purée to the side of the fish. Arrange seasonal vegetables alongside.

Drizzle balsamic reduction sparingly over the seafood and around the plate for accent (about 1–2 tsp per plate). Finish with a light drizzle of extra-virgin olive oil, a sprinkle of microgreens or chopped chives, and a lemon wedge.

Serve immediately while warm.