Pan-Roasted Red Mullet with...Pan-Roasted Red Mullet with Saffron Bouillabaisse Reduction, Fennel Mousseline, and Olive Soil

An exquisite interpretation of coastal Provence featuring crisp-skinned wild red mullet, an intensely concentrated saffron-perfumed shellfish reduction, velvety aniseed mousseline, and crisp Taggiasca olive crumble.

Ingredients

Cooking Instructions

1. 01

   Prepare the olive soil by dehydrating pitted Taggiasca olives in an oven at 90°C (195°F) for 3 hours, then pulse coarsely with a microplane zest of half a Meyer lemon.

2. 02

   For the fennel mousseline: Sweat the sliced fennel and one shallot in 20g of butter over gentle heat until completely translucent and tender without browning. Add heavy cream and simmer for 5 minutes. Transfer to a high-speed blender, process until ultra-silky, pass through a fine chinois, season with fleur de sel and a touch of lemon juice, and keep warm.

3. 03

   For the saffron reduction: In a small saucepan, sweat the remaining shallot and garlic in 10ml olive oil. Deglaze with dry white wine and reduce by two-thirds. Pour in the shellfish fumet and steeped saffron threads. Simmer vigorously until reduced to an unctuous glaze (about 80ml). Mount the reduction off heat with 50g of cold cubed butter, whisking continuously to form an emulsified, gleaming sauce. Season with a drop of lemon juice and Piment d'Espelette.

4. 04

   Score the skin of the red mullet fillets with precision micro-incisions at 2mm intervals to prevent curling. Lightly dust the skin with a hint of sea salt and fennel pollen.

5. 05

   Heat a heavy carbon-steel pan with 20ml olive oil and 10g butter over medium-high heat until shimmering. Lay fish skin-side down, pressing gently with a fish spatula for 20 seconds. Cook for 2.5 minutes until skin is glass-shatter crisp, then flip for 30 seconds just to kiss the flesh side with heat. Immediately remove from pan.

6. 06

   To plate: Swipe a generous arc of the warm fennel mousseline across each pre-heated coupe plate. Rest a crisp red mullet fillet adjacent to the puree. Nappe the base with the glossy saffron reduction. Garnish with dehydrated olive soil, delicate droplets of green fennel oil, and fresh fennel fronds.