Pan-Roasted Wild Striped Bass...Pan-Roasted Wild Striped Bass with Smoked Eggplant Caviar, Saffron-Lemon Emulsion, and Taggiasca Olive Soil

A refined Michelin-star Mediterranean creation featuring crispy-skinned wild striped bass resting on a velvety bed of smoked eggplant caviar, laced with vibrant saffron emulsion and finished with a crunch of savory olive crumble.

Ingredients

Cooking Instructions

1. 01

   Char the eggplants whole directly over an open gas flame or high-heat grill, turning frequently, until the skin is fully blackened and the interior is soft and smoky (approx. 15-20 minutes). Place in a bowl covered with plastic wrap for 10 minutes to steam.

2. 02

   Scoop out the smoky eggplant flesh, discarding the charred skin. Place in a fine sieve to drain liquid for 10 minutes. Finely chop the flesh into a caviar-like texture and fold in 1 grated garlic clove, 30ml olive oil, and sea salt. Keep warm.

3. 03

   Dehydrate the pitted Taggiasca olives in a low oven at 100°C (210°F) for 45 minutes until dried. Pulse the dried olives and toasted pine nuts together in a food processor until a coarse, soil-like crumb is achieved.

4. 04

   Steep saffron threads in 15ml hot white wine for 10 minutes. In a tall beaker, combine egg yolk, saffron reduction, remaining garlic, and lemon juice. Using an immersion blender, slowly drizzle in 60ml extra virgin olive oil until a glossy, vibrant golden emulsion forms. Season delicately.

5. 05

   Score the skin of the bass fillets lightly. Season skin side with fine sea salt. Heat 30ml olive oil in a heavy stainless steel pan over high heat until shimmering.

6. 06

   Place fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure complete contact. Reduce heat to medium and cook for 4 minutes until skin is crisp and golden. Flip gently, pour in remaining 45ml white wine to deglaze, and cook for another 60 seconds until just tender.

7. 07

   To plate: Form an elegant quenelle of warm smoked eggplant caviar on each plate. Drag a spoonful of saffron-lemon emulsion in an arc alongside. Place the bass fillet skin-side up on the eggplant, sprinkle with olive soil, and finish with micro oregano and Fleur de sel.