Striped Sea Bass Crudo
by Chef de Partie Logan Kendall at Acre, in Auburn, Alabama
Striped Sea Bass Crudo
DIRECTIONS
- Cut the Sea Bass filet into portions a 1/4 inch thick and lightly salt.
Turnip Green Butter
INGREDIENTS
- 1/2 lb. Butter
- 6 ea. Fresh Origins Tiny Veggies Turnips
- 6 ea. Fresh Origins Tiny Veggies Beets
- 1 ea. Fresh Origins Tiny Veggies Chili (halved)
- 5 ea. Fresh Origins Tarragon Leaves
- 5 ea. Fresh Origins Basil Clove Petite Greens
- 1 ea. Lemon
- tt. Salt & Pepper
DIRECTIONS
- Sear Tiny Veggies in cast iron pan until slightly charred in a tea spoon of butter.
- In separate pan combine tarragon and basil clove with the juice of one lemon. Reduce until the juice is thick.
- Combine seared veggies then mount the remaining butter (diced and cold) one tablespoon at a time until all butter is combined.
Alabama Beet Puree
INGREDIENTS
- 2 ea. Alabama Soft Beets
- Turnip Green Butter
- 1 ea. Fresh Origins Tiny Veggies Chili
- 1 tbsp. Goat Cheese
- Salt & Pepper
DIRECTIONS
- Combine Alabama beets and goat cheese in Vitamix and purée until smooth.
- Temper in turnip green butter and chili, then continue to purée until glossy and smooth.
- Strain though chinois and season to taste.
Persimmon
INGREDIENTS
- Turbinado Simple Syrup
- 1/4 cup Turbinado Sugar
- 1/4 cup Water
- 1 bunch Fresh Origins Petite Sage
- Salt
DIRECTIONS
- Slice Persimmon thinly on mandolin, dip in syrup before plating.
TO GARNISH
- Persimmon
- Fresh Origins Tiny Veggies Turnips (from turnip butter)
- Fresh Origins Tiny Veggies Beets (from turnip butter)
- Fresh Origins Sage
- Fresh Origins Lemongrass
- Fresh Origins White & Purple Pepper Flowers
Learn more about Logan Kendall at his CHEF’S ROLL PROFILE or check out the full Center Stage recap below.
