Pan-Roasted Wild Sea Bass...Pan-Roasted Wild Sea Bass with Saffron Fennel Purée and Citrus-Caper Emulsion

Crispy-skinned wild sea bass served over a velvety, saffron-infused fennel purée, finished with a bright citrus-caper emulsion and micro-herbs.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, gently warm the heavy cream with the saffron threads over low heat for 5 minutes. Remove from heat and cover to let the saffron infuse.

2. 02

   Cook the chopped fennel in a pot of salted boiling water until completely tender, about 12-15 minutes. Drain thoroughly, pressing out excess moisture.

3. 03

   Transfer the warm fennel to a high-speed blender. Add the infused saffron cream and 20g of cold butter. Blend on high until a completely smooth, velvety purée forms. Season with fleur de sel and white pepper. Keep warm.

4. 04

   To make the emulsion, whisk together the lemon juice, orange juice, and remaining melted butter (30g) in a small bowl until emulsified. Stir in the capers and chopped dill. Season with a pinch of salt.

5. 05

   Pat the sea bass skin thoroughly dry with paper towels. Season both sides with fleur de sel. Heat the olive oil in a non-stick skillet over medium-high heat. Place the fish skin-side down, pressing gently with a spatula for 30 seconds to ensure even contact. Cook for 4 minutes until the skin is exceptionally crispy.

6. 06

   Carefully flip the fish and cook for an additional 1 to 2 minutes on the flesh side, or until just cooked through. Remove from the heat.

7. 07

   To plate, spoon a generous pool of the saffron fennel purée in the center of two shallow bowls. Place a sea bass fillet, skin-side up, on top of the purée. Drizzle the citrus-caper emulsion around the plate and garnish with fresh microgreens or fennel fronds.