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Crispy-skinned sea bass served with tender poached kohlrabi, drizzled with a tangy yuzu beurre blanc, and paired with a refreshing radicchio and fennel salad for a perfect balance of textures and flavors. Enjoy Brandon’s Crispy Sea Bass from Hell’s Kitchen Season 23!

Hell's Kitchen
Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position. Tune in Thursdays at 8/7c on Fox. Stream next day on Hulu.
55MINS
Total Time
$23.62
Cost Per Serving
Ingredients
Servings
1
us / metric
Poached Kohlrabi

2 cups
Olive Oil

1 stalk
Diced Celery

1
Small Diced Carrot

1
Small Diced Yellow Onion

1 cup
White Wine

2 cups
Chicken Stock

3 sprigs
Fresh Thyme

2
Freshly Squeezed Zested Lemons

2
Diced Kohlrabi
Yuzu Beurre Blanc

1/2 cup
White Wine

1
Bay Leaf

1 tsp
Black Peppercorns

1 cup
Cream

1/2 cup
Yuzu Juice

1 sprig
Fresh Thyme

1 cup
Diced Unsalted Butter, chilled

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper
Radicchio and Fennel Salad

1/2 head
Radicchio
Leaves Torn

1
Thin Shaved Fennel Bulb

4 Tbsp
Yuzu Juice

2 Tbsp
Olive Oil

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper
Crispy Skin Sea Bass

2 Tbsp
Olive Oil

1
(5 oz)
(5 oz)
Sea Bass Fillet

as needed
Kosher Salt