Arrange 3 pieces of tuna sashimi on 2 plates, brush with the ponzu.
Arrange 3 pieces of watermelon next to the sashimi.
Mix the kohlrabi, basil, yuzu, and oil in a small bowl, spoon over watermelon.
Sprinkle the pine nuts over and around watermelon garnish plate with upland cress.
Recipe courtesy of Michael Schlow
2 to 6 ounce portions of cleaned bass, skin on (black, sea, loup de mer)
2 piquillo peppers, cut into diamonds
6 small clams, steamed, and removed from shell
6 pieced of escargot
2 ounce of spicy ham (tasso), diced
1/4 of a zucchini sliced thinly into small triangles
1/2 Idaho potato, cut into med dice and blanched till tender
2 pinches of fresh thyme
1 teaspoon fresh lemon juice
Salt and pepper
6 ounces of saffron broth (recipe to follow)
Makes 1 quart (and freezes beautifully)
1 large carrot, chopped
1 large white onion, chopped
3 spears of celery, chopped
1 head of fennel, chopped
1 sprig of tarragon
1 sprig of thyme
1/2 an orange
2 quarts of water
3 lime leaves
1 pinch of saffron
Salt and white pepper to taste
Instructions for saffron broth
In a sauce pot, add everything except the lime leaves, saffron, salt and pepper. Place pot over high heat and bring to a boil.
Once it reaches a boil, reduce heat to a simmer, and allow to simmer for 45 minutes. Strain, return to heat, and reduce liquid until 1 qt of liquid remains.
Remove from heat, add remaining ingredients and allow to steep for 30 min. Strain again and reserve for use.
Instructions for sea bass
Before starting fish, heat saffron broth in small sauce pan, keep hot.
Over high heat, place sauté pan with 2 oz of olive oil, allow to heat for 1 minute.
Season fish with salt and pepper, and place skin side down into oil. Shake pan to make sure it's not sticking. While fish is starting to brown, start vegetables.
Place a saute pan with 2 oz of olive oil over high heat. Add zucchini and saute for 30 second. Add 1 pinch of thyme, ham, clams, peppers, potatoes, salt and pepper and gently warm for 1-2 minutes
Once skin on fish is golden brown, flip fish and remove from heat. Add 1 pinch of thyme and baste fish for a few seconds. Add lemon juice to both fish and vegetables and check seasoning on vegetables.
To plate, place vegetables between 2 shallow bowls, top with fish, divide broth between bowls and serve.