Pan-Roasted Branzino with Saffron-Fennel...Pan-Roasted Branzino with Saffron-Fennel Velouté and Smoked Eggplant Purée

Crispy-skinned Mediterranean sea bass resting on a velvety smoked eggplant caviar, finished with a vibrant saffron-infused fennel emulsion and blistered heirloom cherry tomatoes.

Ingredients

Cooking Instructions

1. 01

   Char the eggplants directly over an open gas flame or under a preheated high broiler, turning occasionally until the skins are completely charred and flesh collapses (approx. 15-20 mins). Transfer to a sealed bowl to steam for 10 minutes.

2. 02

   Scrape out the softened eggplant flesh into a fine strainer and let drain excess bitter liquid for 10 minutes. Blend flesh in a high-speed blender with 2 garlic cloves, 30ml olive oil, lemon zest, and salt until smooth and silky. Keep warm.

3. 03

   Sweat the finely sliced fennel and remaining garlic in 15ml olive oil over medium heat in a saucepan until soft without browning (6-8 mins). Deglaze with white wine and reduce by half.

4. 04

   Pour in fish stock and bloomed saffron mixture. Simmer gently for 10 minutes. Pass through a fine chinois strainer into a clean pan, pressing solids. Whisk in chilled butter bit by bit to emulsify into a light velouté sauce. Season to taste and keep warm.

5. 05

   Toss vine tomatoes with 10ml olive oil and season. Roast at 200°C (400°F) for 8 minutes until skins gently burst.

6. 06

   Shallow-fry capers in 15ml hot olive oil in a small pan until crisp (1-2 mins). Drain on absorbent paper.

7. 07

   Lightly score skin of Branzino fillets in a crosshatch pattern. Pat thoroughly dry and season with sea salt. Heat remaining olive oil in a heavy-bottomed pan over high heat until smoking.

8. 08

   Place fillets skin-side down, applying light pressure with a flexible spatula for 30 seconds to ensure even contact. Cook for 3-4 minutes until skin is golden and ultra-crisp. Turn and flash-cook flesh side for 1 minute.

9. 09

   Spoon an elegant arc of warm eggplant purée onto each pre-warmed plate. Place crisp Branzino skin-side up over the purée. Froth the saffron velouté using an immersion blender, aerate over the fish, and garnish with roasted tomatoes and crispy capers.