Sea Bass Porchetta
Chilean Sea Bass, Kale Powder, Olive Tapenade, Honey, Grilled Baby Gem Lettuce
Chef Bernardo Paladini of Torno Subito Miami | Miami
Adapted by StarChefs | May 2025 | Photo: Alexander Zeren
INGREDIENTS
Sea Bass:
5 grams fresh rosemary
1 gram fresh dill
½ clove garlic
70 grams cubed bacon
30 grams sea bass trim
2 fillets sea bass
Ground black pepper
Glaze:
100 grams fish stock
10 grams lemon oil
Juice of 1 lemon
300 grams grapeseed oil
Kosher salt
Kale Powder:
150 grams kale, blanched and shocked
Olive Tapenade:
500 grams Taggiasca olives, drained
Aromatic Honey:
300 milliliters olive oil
50 milliliters honey
50 milliliters white vinegar
Kosher salt
Ground black pepper
To Assemble and Serve:
Yield: 1 serving
20 grams baby gem lettuce
Kosher salt
METHOD
For the Sea Bass:
In a Vitamix Commercial blender, combine rosemary, dill, and garlic. Add bacon and sea bass trim. Blend until smooth. Set aside. On a work surface, lay 1 sheet plastic wrap. Stack with 1 sea bass fillet followed by garlic-bacon mixture and second sea bass fillet. Tightly roll into a roulade. Cover tightly with plastic wrap and transfer to vacuum bag. Seal and refrigerate.
For the Glaze:
In a Vitamix Commercial blender, add stock, lemon oil, and lemon juice. With the machine running, slowly stream in oil, mixing until fully emulsified. Season with salt. Transfer to an airtight container and refrigerate.
For the Kale Powder:
Heat a dehydrator to lowest setting. Place kale on a sheet tray and dehydrate until completely dry. Transfer to a Vitamix Commercial blender and blitz until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Olive Tapenade:
In a Vitamix Commercial blender, combine olives and 100 milliliters water until smooth. Strain into an airtight container and refrigerate.
For the Aromatic Honey:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and reserve.
To Assemble and Serve:
Heat oven to 400°F. Place 130 grams Sea Bass on a parchment-lined sheet tray. Roast until cooked through. Brush with 200 grams Glaze, then dust with 2 grams Kale Powder. Set aside. Prepare and heat a grill. On a work surface, brush lettuce with 15 grams Aromatic Honey. Season with salt. Grill seasoned lettuce until evenly charred. Set aside. Place 10 grams Olive Tapenade on the right side of a serving plate. Top with grilled lettuce. Place glazed Sea Bass on left side of plate. Serve.
