Pan-Roasted Red Mullet with...Pan-Roasted Red Mullet with Saffron Fennel Emulsion & Smoked Tomato Brodo

An elevated Mediterranean composition featuring crisp-skinned red mullet, velvety saffron-fennel emulsion, charred baby artichokes, and a delicate smoked tomato broth.

Ingredients

Cooking Instructions

1. 01

   For the Smoked Tomato Brodo: Lightly char tomato halves skin-side down over an open flame or broiler. Puree with 1 diced shallot, 1 garlic clove, and white wine. Pass through a fine chinois lined with cheesecloth to extract a clear, fragrant broth. Season and keep warm.

2. 02

   For the Saffron Fennel Emulsion: Sweat sliced fennel and remaining shallot in 15ml olive oil over low heat without coloring. Add bloomed saffron and heavy cream. Simmer for 5 minutes, then blend on high speed until silken smooth. Pass through a fine sieve and season.

3. 03

   For the Artichokes: Blanch trimmed artichokes in salted boiling acidulated water for 4 minutes. Drain thoroughly and sear in a hot pan with 15ml olive oil until deeply caramelized and tender.

4. 04

   For the Red Mullet: Lightly score the skin of the fish. Heat remaining olive oil in a non-stick pan until shimmering. Place fillets skin-side down, applying gentle pressure for 10 seconds. Sear for 2-3 minutes until skin is golden crisp, turn briefly to finish cooking, and remove immediately.

5. 05

   Plating: Spoon a mound of Saffron Fennel Emulsion into warm shallow bowls. Place the crisp Red Mullet fillet alongside caramelized artichoke halves. Pour hot Smoked Tomato Brodo tableside around the emulsion. Garnish with reserved fennel fronds, oregano, basil, and Maldon sea salt.