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INGREDIENTS

CRUST
Combine:
1/2  Cup of Onion,Grated
1     Cup of Yucca, Grated
1/2   Cup of Idaho Potato
1/4   Tsp Kosher Salt
1/4   Tsp Fresh ground black pepper
1/4   Tsp Celery Seed
1     Tsp Fresh Thyme, Minced

Combine and arrange mixture evenly on a cookie sheet. Shape to match the size of fish portions. Drizzle 1 tbsp of olive oil on potato mixture and bake at 325 degrees until golden brown. (The more even the cake, the more evenly it browns). Don't flip until very end. (Make extras - kids love to munch on them.)

BROTH
Combine:
5     Cups of Chicken Stock
6     Tbsp of Miso Paste
1     Tbsp of Fresh Grated Ginger
1/4   Tsp Fresh Ground Pepper
3-4   Seeds of Large Allspice
1     Cup Coarsely Chopped Onion
1     Tsp Sugar
2     Bay Leaves
1/4   Tsp of Celery Seed

Combine 5 cups of chicken stock and 6 tbsp of miso paste. Add 1 tbsp grated ginger, pepper, onion, and sugar. Simmer until onions are tender. With a hand blender, blend until smooth and simmer. Add bay leaves, celery seed, and allspice. Set aside. This liquid will also be used to poach the crayfish and other vegetable garnishes.

SCALLOPS
4 Large Sea Scallops
Rinse and Pat Dry
Season with salt and pepper
Coat 1 side with granulated onion

Sear onion coated side down until golden brown (do not overcook) Remove from heat and hold until plating. Preheat Oven to 400 degrees

FISH
4 Pieces of Sea Bass (3 - 5 inches long, 1 - 2 inches thick)
Rinse and pat dry.
Season with salt & pepper
3 Tsp fresh thyme
3 Tbsp dry rubbed sage

Coat fish evenly with seasonings. Place in pan on a bed of thinly sliced raw onions. Bake at 400 degrees until fish is done and flakey.

VEGETABLE GARNISHES
Quickly poach 1-1/2 cup of cleaned spinach in miso soup liquid. Remove, squeeze dry and set aside for plating. Crayfish: Poach the crayfish one at a time, to not break off the claws

PLATING
In a large (wide) bowl, put 1 large ladle of miso broth.
Place fish in broth.
Add crust on top of fish.
Garnish with seared scallop, crayfish and spinach

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