During my time as a chef in Carmel-by-the-Sea, California, I had the honor and pleasure of catering to some of the world’s wealthiest individuals at their homes. Events could be for as many as 350 guests for an executive company party or as intimate as an exclusive celebratory dinner for four. Being that Carmel is a small community, a lot of the guests were clients of mine in the restaurant, as well as on their private jets.

As a chef in the Monterrey area, you are quickly spoiled by some of the freshest ingredients imaginable. This is because to the west is the Salinas Valley (known as the Salad Bowl of the World), which provides some of the freshest lettuce, produce and wine imaginable. Sometimes the produce was so fresh I could still feel the warmth of the sun on the leaves when it was delivered. In the forests, the damp spring weather brings out mushroom hunters who would show up at the back kitchen door selling freshly picked chanterelle, porcini and other varieties of specialty mushrooms for pennies of the expected cost.

Add to all of this, the fact that out to the west is the majestic Pacific Ocean, with day boats bringing back a bounty of seafood caught just hours before. The fishmonger we dealt with would call us from the boat and let us know what the fresh catch was, so we could compose and create our menus for the day.  One of our favorite fish was the local California White Sea Bass. Also referred to as California Corbina, this fish has a pinkish-white flesh and a large flaky texture with a mild and sweet flavor.  It was a perfect candidate for our in-house, made-to-order, seasonal California White Sea Bass Carpaccio.

The secret to this dish is the freshest piece of California White Sea Bass, created at the last minute possible and served immediately. This is challenging to get perfect as a pre-plated dish from a caterer. However, if the ingredients are sent bulk, and your knife is sharp, it would be a fantastic dish to serve on-board.

California White Sea Bass Carpaccio with Black Sea Salt

Peppadew Peppers, Mango Vinaigrette and Pea Sprouts

• 3 pieces – 4 ounce California White Sea Bass, (Corvina) fresh
• 8 each peppadew peppers
• 2 ounces mango, diced ⅛-inch
• 1 ounce red onion, diced ⅛-inch
• 1 ounce seasoned rice wine vinegar
• ½ ounce olive oil
• ¼ ounce lime juice
• ¼ ounce parsley, flat leaf
• ½ ounces black sea salt
• Pea sprouts, for garnish

Method

• Place the fish on a clean paper towel and dry completely.
• Slice the fish across the grain into paper-thin slices, careful not to tear the pieces.
• Divide the slices evenly between four plates, fanning the slices directly onto the serving plates.
• Lightly cover with plastic, then place the plates in the refrigerator for future use.
• Slice the peppadews into thin rings and set aside for plating.
• Combine the mango, red onion, seasoned rice wine vinegar, olive oil, lime juice and parsley. Mix well.
• Remove the plates with fish from the refrigerator and uncover.
• Evenly pour the mango dressing over the top-center of each plate.
• Place the peppadews around the slices of fish.
• Sprinkle the sea salt over the fish.
• Garnish with pea sprouts.
• Serve immediately.

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Questions?

If you have any questions about this recipe, contact me at rpeterson@airculinaire.com.