Pan-Roasted Loup de Mer...Pan-Roasted Loup de Mer with Saffron-Orange Emulsion and Confit Fennel

Crisp-skinned wild Mediterranean sea bass paired with delicate Pernod-confit baby fennel, a vibrant saffron-infused citrus emulsion, and a textural Taggiasca olive crumble.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 120°C (250°F). Spread the finely chopped Taggiasca olives onto a silicone baking mat and bake for 30–35 minutes until crisp and dehydrated. Cool completely and crush into a fine, savory crumb.

2. 02

   Halve the baby fennel bulbs lengthwise. Place them cut-side down in a small heavy pan with 60 ml of olive oil, Pernod, a splash of water, and a pinch of salt. Cover with a cartouche (parchment circle) and confit over low heat for 20 minutes until tender and translucent.

3. 03

   For the emulsion: In a small saucepan, sweat the shallots in 1 tablespoon of olive oil without color. Deglaze with white wine and reduce by half. Add the orange juice, fish fumet, and bloomed saffron with its soaking liquid. Simmer until reduced to roughly 80 ml.

4. 04

   Strain the saffron reduction through a fine chinois into a clean pot. Over low heat, vigorously whisk in the cold cubed butter piece by piece to create a glossy, emulsified velouté. Season with fleur de sel and a touch of Piment d'Espelette. Froth with an immersion blender before serving.

5. 05

   Score the sea bass skin lightly at 5 mm intervals. Season both sides with fleur de sel. Heat remaining olive oil in a carbon steel or non-stick pan over medium-high heat until shimmering. Place fillets skin-side down, gently pressing with a fish spatula for the first 30 seconds to prevent curling.

6. 06

   Cook skin-side down undisturbed for 4 minutes until the skin is blistered and crisp, and the flesh is cooked two-thirds of the way through. Flip gently and cook the flesh side for 30–45 seconds. Remove and rest briefly on a warm rack.

7. 07

   To assemble, spoon a generous pool of frothed saffron-citrus emulsion in the center of shallow heated bowls. Arrange two halves of confit fennel atop the sauce. Rest the crisp-skinned Loup de Mer diagonally over the fennel. Garnish with dehydrated olive crumb and delicate fennel fronds.