Chef Big DA masterclass in contrast: buttery Chilean Sea Bass meets the primal, earthy depth of cold-smoked leeks and a sharp, velvety Verjus reduction.
Prepare your smoker for cold smoking (below 80°F). Place the cleaned leeks on a wire rack and smoke with alder wood for 45 minutes to infuse a delicate, forest-floor aroma without softening the structure.
Use a smoke tube if your offset smoker runs too hot for cold smoking.
In a small copper saucier, combine the minced shallot and verjus blanc. Bring to a simmer over medium heat and reduce until the liquid is syrupy and measures about 2 tablespoons.
Watch the reduction closely at the end; it goes from perfect to burnt in seconds.
Lower the heat to the lowest setting. Whisk in the cold butter, one cube at a time, moving the pan on and off the heat to maintain a stable emulsion. Season with salt and white pepper. Keep warm in a thermos or over a very faint bain-marie.
If the sauce looks oily, whisk in a teaspoon of heavy cream to stabilize it.
Slice the smoked leeks into 1-inch rounds. In a separate pan, sauté them in a touch of butter until just tender and slightly charred on the edges.
Heat grapeseed oil in a carbon steel pan over medium-high heat until shimmering. Season the sea bass with salt. Place skin-side down and press firmly with a weight for 30 seconds to ensure even contact. Cook until the skin is golden and crisp.
Don't flip too early; let the heat migrate through the fish for a succulent interior.
Flip the fish and cook for another 2 minutes until the internal temperature reaches 135°F. Let rest for 3 minutes.
Plating: Create a bed of the charred, smoky leeks. Place the sea bass skin-side up on top. Pour the Verjus emulsion around the base—never over the skin—to preserve the crunch. Finish with a dusting of crushed white peppercorns.
The key to this dish is the emulsion. If your sauce breaks, you've lost the Michelin star moment. Slowly whisk that cold butter into the warm reduction to achieve that perfect, coat-the-back-of-a-spoon viscosity. For the sea bass, ensure the skin is bone-dry before it hits the pan to get that glass-like shatter.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.