Le Bernardin-Inspired Crispy Sea Bass & Chorizo Vinaigrette

Instructions

1. 1

   **1. Prepare the Pickled Shallots:** Thinly slice the shallots into rings. In a small saucepan, combine 2 tablespoons red wine vinegar, 2 tablespoons water, 1 tablespoon sugar, and 1/4 teaspoon salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat, pour over the sliced shallots in a small bowl. Let sit for at least 30 minutes while preparing other components, or up to several hours.

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   **2. Prepare the Crispy Potatoes:** Using a mandoline or a very sharp knife, slice the potato into very thin rounds (about 1/16 inch thick). Pat dry with paper towels. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Arrange a single layer of potato slices in the pan (you may need to do this in batches). Cook for 3-5 minutes per side, until golden brown and crispy. Season lightly with salt and pepper. Remove to a plate lined with paper towels and set aside.

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   **3. Prepare the Charred Fennel:** Trim the top and root end of the fennel bulb. Halve it lengthwise, then slice thinly. In the same skillet (or a separate pan), heat 1 tablespoon of olive oil over medium-high heat. Add the sliced fennel, season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until softened and lightly charred in spots. Remove from pan and set aside.

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   **4. Make the Chorizo Vinaigrette:** In a small saucepan or skillet, add the finely diced chorizo and render over medium-low heat for 3-5 minutes, until the fat has rendered and chorizo bits are slightly crispy. Remove the chorizo bits with a slotted spoon and set aside (these can be used as a garnish). Leave the rendered fat in the pan. Add 2 tablespoons of olive oil, minced garlic, and smoked paprika (if using) to the pan with the chorizo fat. Cook for 1 minute until fragrant. Remove from heat. Whisk in 1 tablespoon red wine vinegar and 1 teaspoon honey/maple syrup. Season with a pinch of salt and pepper. For a smoother 'emulsion-like' consistency, you can use an immersion blender for 10-15 seconds; otherwise, just whisk vigorously. Keep warm.

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   **5. Cook the Sea Bass:** Pat the sea bass fillets very dry with paper towels. Score the skin lightly a few times with a sharp knife (be careful not to cut through the flesh). Season generously with salt and pepper on both sides. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet (preferably oven-safe) over medium-high heat until shimmering. Place the sea bass fillets, skin-side down, in the hot pan. Press down gently with a spatula to ensure full contact with the pan. Cook for 4-6 minutes, until the skin is golden brown and very crispy. Carefully flip the fillets and cook for another 2-4 minutes, depending on thickness, until the fish is cooked through and flakes easily. (If your fillets are very thick, you can transfer the pan to a preheated 400°F/200°C oven to finish cooking after flipping, for about 5-7 minutes).

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   **6. Assemble the Dish:** On each serving plate, arrange a bed of crispy potato slices. Place a sea bass fillet on top. Arrange the charred fennel alongside the fish. Drain the pickled shallots and scatter them over and around the fish. Drizzle generously with the warm chorizo vinaigrette. Garnish with the reserved crispy chorizo bits and fresh chopped parsley, if desired. Serve immediately.