Sesame Snapper with Daikon-Crosne Truffle Puree and Mizuna & Daikon Greens

Fish:

2 large red snapper fillets (about 8 oz each)
2 tbsp sesame seeds
2 tbsp rice wine vinegar
2 tbsp olive oil
1 tsp sesame oil
salt and pepper

Puree:

One large daikon radish, peeled & cubed
6 oz crosne, washed well.
3 tbsp butter, melted
1/3 c. cream
4 oz fresh white truffles, grated
salt & white pepper

Greens:

1 bunch daikon greens
6 oz mizuna
1 tbsp olive oil
1 tsp sesame oil
1 tbsp rice wine vinegar
1 tbsp sesame seeds
salt & pepper

Liberally coat the fish with seeds, oils, vinegar, and season on both sides. Leave to marinate on plate.

Add daikon and crosne to a pot of boiling water. Cook until soft but not quite mushy, about 7-10 min. Drain water. Puree crosne, daikon, butter, cream in food processor until smooth. Season and add truffles.

Add olive oil to hot pan, add daikon greens and salt, saute for 1-2 min until wilted, add mizuna, sesame oil, seeds, vinegar and pepper. Saute until all greens wilt, about 30 sec-1 min.

Heat cast-iron pan until grey-hot. Sear red snapper, about 2 min per side. Serve.