Sea Bass Almondine
Brown Butter, Endive, Ruby Grapefruit
Chef Cornelia Suhr of The Surf Club | Seaside, FL
Adapted by StarChefs | July 2025 | Photo: Will Blunt
INGREDIENTS
Ruby Grapefruit Emulsion:
Zest and juice of ruby grapefruits
Unsalted butter
Kosher salt
Xanthan gum, hydrated
To Assemble and Serve:
Sea bass, trimmed and butterflied
Vegetable oil
Kosher salt
40 grams butter
25 grams sliced almonds, toasted
5 grams lemon juice
2 grams minced parsley
6 leaves endive, compressed
3 segments confit ruby grapefruit
3 leaves mizuna
Grapefruit salt
Extra virgin olive oil
White wine vinegar
METHOD
For the Ruby Grapefruit Emulsion:
In a pot over medium heat, add grapefruit juice and zest. Reduce until mixture has thickened to desired consistency. Remove from heat and, using a Vitamix Commercial immersion blender, incorporate butter until mixture is fully emulsified. Season with salt. Add xanthan gum until desired consistency is achieved. Blend until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat and prepare a grill. On a work surface, lightly coat fish with oil and season with salt. Grill, skin-side-down, until skin begins to blister. Flip and continue cooking until desired doneness is achieved. Transfer to a work surface and let rest. In a sauté pan over medium heat, melt butter. Once butter begins to brown, stir in almonds until evenly coated. Cook until butter begins to brown brown. Remove from heat and season with lemon juice, parsley, and salt. Set aside. In a mixing bowl, combine endive, confit grapefruit, and mizuna. Season with olive oil, vinegar, and salt. Toss to evenly coat. Set aside. Transfer seared fish to a serving plate. Season with grapefruit salt. Top with toasted almond brown butter mixture, dressed endive-grapefruit salad, and 30 grams Ruby Grapefruit Emulsion.
