Pan-Roasted Sea Bass with...Pan-Roasted Sea Bass with Charred Eggplant Caviar & Saffron-Citrus Emulsion

Crisp-skinned wild sea bass resting over a silky charred eggplant caviar, complemented by a vibrant saffron-lemon emulsion and toasted pistachio pangrattato.

Ingredients

Cooking Instructions

1. 01

   Char the eggplants directly over an open gas flame or under a hot broiler, turning regularly, until the skin is fully blackened and the flesh feels completely soft (15-20 minutes). Transfer to a bowl, cover, and let steam for 10 minutes.

2. 02

   Scoop the eggplant flesh out of the charred skins into a fine-mesh strainer; drain excess liquid for 5 minutes. Transfer flesh to a high-powered blender with tahini, grated garlic, 30ml olive oil, and sea salt. Blend until velvety smooth, then keep warm.

3. 03

   In a small saucepan, combine the white wine and saffron threads. Bring to a simmer over medium heat and reduce liquid by half. Reduce heat to low and gradually mount with the chilled cubed butter, whisking constantly to create a glossy emulsion. Stir in Meyer lemon juice and season with salt. Hold at 50°C.

4. 04

   In a small skillet, heat 15ml olive oil over medium heat. Add chopped pistachios and panko breadcrumbs, tossing until golden brown and fragrant (2-3 minutes). Remove from heat and fold in the fresh herbs and a pinch of flaky salt.

5. 05

   Score the skin of the sea bass fillets lightly with a sharp knife and pat thoroughly dry with paper towels. Season both sides with salt and white pepper.

6. 06

   Heat remaining 15ml olive oil in a heavy stainless steel or cast-iron skillet over high heat until shimmering. Place fillets skin-side down, pressing gently with a fish spatula for 10 seconds to ensure full contact. Cook skin-side down for 3-4 minutes until golden and crisp.

7. 07

   Flip the fillets and cook for another 1-2 minutes until translucent centers just turn opaque. Remove immediately and let rest on paper towels for 1 minute.

8. 08

   To plate: Swipe a generous smooth curve of warm eggplant caviar across each plate. Gently rest a sea bass fillet skin-side up over the caviar. Spoon the glowing saffron emulsion around the plate and crown the fish with a neat line of pistachio crumble.