Pan-Roasted Mediterranean Red Mullet...Pan-Roasted Mediterranean Red Mullet with Saffron-Fennel Velouté & Charred Artichoke Purée

Crispy-skinned red mullet resting on a velvety charred artichoke purée, draped with a fragrant saffron-fennel emulsion and crowned with a crisp Kalamata olive tuile.

Ingredients

Cooking Instructions

1. 01

   Steep the saffron threads in 30ml of warm fish stock for 15 minutes to release color and aromatic oil.

2. 02

   Char artichoke hearts over an open flame or high-heat grill until smoky and tender. Sauté with 1 minced shallot, 1 garlic clove, and olive oil. Puree in a high-speed blender until silky smooth, adjusting seasoning with Meyer lemon juice and salt. Keep warm.

3. 03

   For the velouté, sweat sliced fennel, remaining shallot, and garlic in butter over medium-low heat until translucent. Deglaze with dry white wine and reduce by two-thirds.

4. 04

   Add remaining fish stock and steeped saffron liquid to the fennel base. Simmer for 12 minutes, strain through a fine chinois, returning liquid to pan. Stir in heavy cream and cold butter cubes using an immersion blender to create a stable, airy froth.

5. 05

   Score the skin of red mullet fillets lightly. Season generously with sea salt. Heat olive oil in a heavy stainless steel pan until shimmeringly hot.

6. 06

   Sear the fish skin-side down under light weight (using parchment and a small pan) for 2 minutes until extraordinarily crisp. Turn gently for 30 seconds to finish cooking.

7. 07

   To plate: Swipe a quenelle of charred artichoke purée across warmed slate or wide-rimmed bowls. Arrange two crisped red mullet fillets atop the purée.

8. 08

   Spoon froth from the saffron-fennel emulsion around the base. Dust with dehydrated Kalamata olive powder and garnish delicately with reserved fennel fronds and micro sea-herbs.