This dish was inspired by our local farmer's market in Santa Monica, CA. The abundance of carrots this year really stand out and we wanted to showcase the season and give back. The carrots are represented in three ways and all of which contain a citrus element. We believe it not only represents our locale, but this spring.

Stripe Bass, Wild Mushrooms, Red Dragon Carrots, Carrot Puree, Orange-Carrot Power

For the Fish.

6 oz. Filet of sea bass (we used striped bass)skin on.

1 oz. extra virgin oil

1 Tbl. Unsalted butter.

Salt+ Pepper

Thyme

Method

Cut your fish to appropriate size and score the skin with a sharp filet or boning knife. (You can have your butcher do this for you.)

Pat dry the fish with a paper towel, season with kosher salt and black pepper and set aside.

Get sauté pan on med-high heat and add the oil.

When the oil slides easily across the pan, lay the fish into the pan, skin side down.

Gently press on the fish for the first 10 seconds with the spatula to ensure even cooking.

Reduce heat to med and cook for about 3 minutes and flip over.

Continue to cook for another 3 minutes.

Add the butter and thyme and gently baste with a spoon.

Remove from pan and let rest on paper towel.

For the carrot puree.

4 Medium horse carrots (peeled and sliced thin)

2 Tbl. Unsalted butter

3-4 Kaffir lime leaves

Salt

Method.

Wash and peel carrots.

Slice thin and place in vacuum bag with butter and kaffir lime leaf and salt. (alternatively you could slowly sweat carrots in a large pot with lime leaf and butter until fork tender.

Place bag in a large pot of water at 185 degrees for about 45 mins.

When cooked through, remove the leaves and place carrots and liquid on a blender with about a half a cup of carrot juice.

Blend on low until the blender catches then raise speed to med and then high. Blend for 3 mins.

Strain puree though a fine mesh strainer and set aside.

For the Mushrooms.

Small handful of Wild mushrooms (any will do).

1 oz extra virgin oil.

I Tbls. Unsalted butter

Salt and pepper to taste.

Method.

Take the mushrooms and place in bowl with cold water .

Gently lift mushrooms out of water and place in a colander or strainer. Repeat the process if necessary.

Let mushrooms dry on a towel for at least 1 hour or up to a day .

In a large skillet ,add the oil and raise heat to med-high.

When the oil slides easily across the pan, add your mushrooms leaving adequate space between each mushroom . At least 1/3 of an inch of space between each mushroom .This is to avoid steaming the shrooms. Remember, you are roasting the mushrooms ,not steaming.

When the mushrooms start to brown on the outside,season with kosher salt and black pepper ,toss , add the butter and thyme and continue to roast .

Once they are thoroughly cooked , lay gently down in paper towels and set aside.

Orange carrot powder

5 carrots

Zest of 4 oranges

Method.

Peel and trim carrots to a size that best accommodates your juicer.

Juice carrots and set aside the juice.

Take the pulp and the orange zest and lay on a dehydrator tray as as thinly as possible.

Set dehydrator to 165 degrees and wait 45 mins. (You can also use an oven.)

Once the mix is fully dryed out. Remove it from dehydrator and place contents In a spice grinder and pulse until it becomes a fine powder

Red dragon carrots