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Sea Bass Crudo

Chef Logan Kendall

Striped Sea Bass Crudo

by Chef de Partie Logan Kendall at Acre, in Auburn, Alabama



Striped Sea Bass Crudo

DIRECTIONS

  1. 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

  1. Sear Tiny Veggies in cast iron pan until slightly charred in a tea spoon of butter.
  2. In separate pan combine tarragon and basil clove with the juice of one lemon. Reduce until the juice is thick.
  3. 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

  1. Combine Alabama beets and goat cheese in Vitamix and purée until smooth.
  2. Temper in turnip green butter and chili, then continue to purée until glossy and smooth.
  3. 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

  1. 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.