L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series
In a pan, heat together clarified butter and olive oil. Place and arrange fish fillets on a rack skin side-up. Pour hot butter/oil mixture over the scales/skin until crisp. Finish fish in salamander or oven. Set aside.
To make the puree, blend blanched watercress and stock in a blender. Season with salt and pepper. Blend mixture until smooth then emulsify with oil. Set aside and chill.
Sauté blanched vegetables in butter, season with salt and pepper then add chicken stock. Cook until vegetables are heated and glazed with butter stock.
Spread or dress the bottom of the plate with watercress puree. Arrange glazed vegetables on it. Lay cooked amadai fillets on top of glazed vegetables then garnish the top of the amadai fillet with the seasoning, vegetable oil and sea urchin. Serve.