INGREDIENTS[ sea bass]

2-6 oz portions California white sea bass

Canola oil

2 oz unsalted butter

Salt & pepper to taste

METHOD

In a hot sauté pan, sear seasoned sea bass on skin side until browned; add butter and turn over. Spoon butter over top of sea bass, cook to desired doneness.

[Butternut squash purée]

1 butternut squash, halved & seeded

1/4 cup unsalted butter, softened

1 Tbsp honey

Kosher salt & pepper

METHOD

Brush butter on open face of butternut squash, season with salt & pepper. Place on sheet pan in preheated oven at 350?F for 30 to 45 min, until slightly caramelized and soft to the touch.

Remove squash from skin while still warm; place in high speed blender or food processor and puree. Add 1 tablespoon of butter and honey, puree until smooth.

[Big Sur porcini confit]

8 oz firm porcini, stems peeled

4 clove garlic crushed

1/2 bunch thyme

4 cup rendered duck fat

METHOD

Using a 2 qt sauce pot, melt duck fat over low heat. Submerge porcini, add garlic & thyme, cover and cook in a preheated oven at 275?F for 1 hour. Remove mushrooms from pot, halve them and sear in a sauté pan. Or you can store porcini in a container, submerged in the duck fat, in the refrigerator for up to 2 weeks.

[Brussels sprout leaves & celery root batons]

4 each Brussels sprouts

1 head celery root

1 Tbsp canola oil

Salt & pepper to taste

METHOD

Peel leaves from Brussels sprouts and blanch in salted water. Remove and chill in ice water, reserve.

Slice celery root 1/4 inch thick, and cut into 1 inch length matchstick shaped pieces. Sauté celery root in oil on medium heat for about 10 min. until golden brown and soft; add Brussels leaves and toss in pan to warm.

ASSEMBLY

Spoon puree on center of plate; add Brussels sprout leaves & celery root. Place sea bass on top of Brussels, place seared porcini around dish.