Tamarind-Glazed Sea Bass with Mussels, Kohlrabi Cream and Toasted Sesame Seeds

Instructions

1. 1

   1. Preheat the oven to 120 °C / 250 °F to keep the sea bass warm if needed. Rinse and pat the sea bass fillets very dry; season them with 1/2 teaspoon salt, black pepper, and the finely grated zest of half the lemon.

2. 2

   2. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the minced shallot and half of the garlic. Cook for 2 minutes until fragrant. Add the cubed kohlrabi, vegetable stock or water, and a pinch of salt. Bring to a boil, reduce the heat, and cook covered for 15 to 18 minutes until the kohlrabi is very tender.

3. 3

   3. While the kohlrabi cooks, whisk together the tamarind paste, honey, soy sauce, sesame oil, and 1 tablespoon lemon juice in a bowl until smooth for the glaze.

4. 4

   4. Transfer the cooked kohlrabi to a blender with the coconut milk and the plant butter or 1 additional tablespoon olive oil. Blend until completely smooth. Adjust with salt and pepper. Keep warm over very low heat or in the oven at 120 °C / 250 °F.

5. 5

   5. Set a small dry skillet over medium heat and toast the sesame seeds for 1 to 2 minutes, stirring constantly, until fragrant. Set aside.

6. 6

   6. In a wide pot with a lid, heat 1 tablespoon olive oil over medium heat. Add the remaining shallot and garlic and cook for 1 minute. Add the mussels and the dry white wine. Cover and cook for 4 to 6 minutes, shaking the pot once, until the mussels open. Discard any that stay closed. Keep the mussels warm with a little of their cooking liquid.

7. 7

   7. Pat the skin of the sea bass dry again with paper towels. Heat the remaining tablespoon of olive oil in a large nonstick skillet over medium-high heat. Place the fillets skin-side down and press them gently for 20 seconds to prevent curling. Cook for 4 to 5 minutes until the skin is golden and crisp.

8. 8

   8. Turn the fillets and cook for 1 to 2 minutes more. Reduce to medium heat, brush or spoon the tamarind glaze over the sea bass, and cook for 30 to 60 seconds, basting the fillets until glossy and coated. If you prefer to finish cooking without burning the glaze, transfer the skillet to the preheated oven at 120 °C / 250 °F for 2 minutes.

9. 9

   9. To serve, spread a layer of kohlrabi cream on each plate. Set a glazed sea bass fillet on top and arrange the mussels around it. Spoon 1 to 2 tablespoons of the mussel cooking liquid over the dish, then sprinkle with the toasted sesame seeds and chopped chives. Finish with a few drops of the remaining lemon juice.