Pan-Roasted Chilean Sea Bass...Pan-Roasted Chilean Sea Bass with Saffron-Uni Emulsion & Sea Asparagus

Crispy-skinned Chilean sea bass served over buttery fingerling potato confit, finished with a velvet saffron-sea urchin emulsion and crisp sea asparagus.

Ingredients

Cooking Instructions

1. 01

   Submerge sliced fingerling potatoes in duck fat with a pinch of sea salt in a small saucepan over low heat (85°C/185°F) for 20 minutes until tender. Drain and keep warm.

2. 02

   In a small copper reduction pan, combine minced shallot, white wine, and saffron threads. Simmer gently over medium-low heat until reduced to approximately 2 tablespoons of syrup.

3. 03

   Transfer the saffron reduction and fresh sea urchin tongues into a high-speed blender. Blend until smooth. With the motor running on low, slowly emulsify 80g of cold cubed butter until glossy and velvety. Season with white pepper and pass through a fine chinois; keep warm in a double boiler over very low heat.

4. 04

   Score the skin of the Chilean sea bass lightly. Pat thoroughly dry with paper towels and season both sides with sea salt.

5. 05

   Heat neutral high-smoke-point oil in a heavy stainless steel skillet over high heat until shimmering. Place fillets skin-side down, press gently with a fish spatula for 10 seconds to ensure even skin contact, then reduce heat to medium. Cook for 4-5 minutes until the skin is golden and ultra-crisp.

6. 06

   Flip the fillets, add the remaining 40g butter to the pan along with the sea asparagus, and baste the fish continuously for 2-3 minutes until the internal temperature reaches 52°C (125°F).

7. 07

   To plate: Arrange a neat ring of confit fingerling potatoes in the center of warm shallow bowls. Place the sea bass skin-side up on top. Surround with basted sea asparagus, then pour the warm saffron-uni emulsion around the perimeter.