Grilled Sea bass with Maitake & Gochujang Hollandaise

Prepare the Double Boiler:

1. Fill a saucepan with about an inch of water and bring it to a simmer over medium heat.
2. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.

Whisk the Egg Yolks:

1. In the heatproof bowl, combine the egg yolks, lemon juice, and water.
2. Whisk constantly until the mixture becomes thick and pale, about 2-3 minutes.

Add the Butter:

1. Slowly drizzle in the melted butter while continuously whisking. Ensure the butter is added gradually to emulsify properly.
2. Continue to whisk until the sauce thickens and doubles in volume.

Incorporate Gochujang:

1. Once the sauce has thickened, remove the bowl from the heat.
2. Whisk in the gochujang until fully combined.
3. Season with salt to taste.

Sear the Sea bass:

1. Heat a non-stick skillet over medium-high heat and add a small amount of olive oil.
2. Season the sea bass fillets with salt and pepper.
3. Place the sea bass fillets skin-side down in the skillet.
4. Sear the sea bass until it is 80% cooked. You will see the meat change to a whiter color, approximately 4-5 minutes, depending on the thickness of the fillets.
5. Once the skin is crispy and the meat is mostly cooked, flip the fillets and cook for an additional 1-2 minutes until fully cooked. Remove from heat and set aside.

Sear the Mushrooms and Carrots:

1. In a separate pan, heat some olive oil over medium-high heat.
2. Sear the vegetables until they are golden brown and tender, about 3-4 minutes.
3. Finish with some butter, a bit of vegetable stock, and a teaspoon of the miso paste. Let it simmer for 2 more minutes.

1. Start by placing a spoonful of Gochujang hollandaise sauce in the center of the plate. Use the back of the spoon to spread it slightly into a small pool, depending on your presentation style.
2. Place the seared sea bass fillet skin-side up on top of the sauce. Position it slightly off-center to create a dynamic presentation.
3. Arrange the seared mushrooms and carrots around the sea bass. You can place them in a visually appealing pattern, such as alternating the mushrooms and carrots or clustering them together on one side.
4. Add a few fresh herb sprigs, such as cilantro, parsley, or micro-greens, on top of the sea bass or scattered around the plate for a touch of color and freshness.