Loup de Mer à...Loup de Mer à l'Émulsion de Champagne, Fennel & Caviar

Crispy skin Mediterranean sea bass served over a silky caramelized fennel purée, finished with an airy Champagne-saffron emulsion and rich Royal Osetra caviar.

Ingredients

Cooking Instructions

1. 01

   Melt 30g of butter in a saucepan over medium-low heat. Add the sliced fennel and a pinch of salt. Cover and sweat gently until completely soft, then uncover and cook until caramelized to a light golden hue (about 25 minutes).

2. 02

   Transfer caramelized fennel to a high-speed blender. Purée on high until velvety smooth. Adjust seasoning with a splash of lemon juice and salt. Pass through a fine chinois strainer and keep warm.

3. 03

   For the emulsion: In a small copper saucepan, combine minced shallots and Champagne. Reduce over medium heat until approximately 2 tablespoons of liquid remain. Add heavy cream and saffron threads; bring to a gentle simmer for 3 minutes.

4. 04

   Reduce heat to low and whisk in 50g of cold cubed butter piece by piece to create a rich emulsion. Season with salt and a few drops of lemon juice. Strain through a fine chinois, then use an immersion blender at the surface to create a light foam. Keep warm at 60°C.

5. 05

   Pat the sea bass fillets thoroughly dry with paper towels. Score the skin very lightly in a fine crosshatch pattern without cutting into the flesh. Season the skin generously with Fleur de sel.

6. 06

   Heat clarified butter in a heavy stainless steel skillet over medium-high heat. Place fillets skin-side down, pressing gently with a fish spatula for 10 seconds to maintain pan contact. Cook until skin is deeply golden and crisp (about 3-4 minutes).

7. 07

   Flip fillets, add remaining 20g of butter to the pan, baste for 1 minute until cooked medium-opaque, then remove to paper towels to rest for 60 seconds.

8. 08

   To assemble: Spoon a mound of warm caramelized fennel purée in the center of shallow bowls. Top with a sea bass fillet, skin-side up. Froth the Champagne-saffron foam and spoon around the plate. Crown each fillet with a quenelle of Royal Osetra caviar and garnish with reserved fennel fronds.