Pan-Seared Branzino with Saffron...Pan-Seared Branzino with Saffron Fennel Silk & Charred Citrus Salmoriglio

Crispy-skinned Aegean branzino set atop an ultra-silky saffron-infused fennel puree, brightened with a charred orange-herb salmoriglio and crisp Kalamata olive crumble.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 120°C (250°F). Spread finely chopped pitted olives on a baking sheet and bake for 30 minutes until dried and crisp. Toss with golden toasted panko to create the olive soil.

2. 02

   For the Saffron Fennel Silk: Sweat sliced fennel in 30ml olive oil over low heat for 10 minutes without color. Add white wine and saffron threads; simmer until wine reduces by half. Cover with 100ml water, cover pan, and simmer until fennel is extremely soft.

3. 03

   Transfer hot fennel mixture to a high-powered blender. Blend on high speed while emulsion-blending in the cold butter until glossy and completely smooth. Pass through a fine chinois strainer, season with sea salt, and keep warm.

4. 04

   For the Salmoriglio: Heat a dry cast-iron skillet over high heat. Place orange halves cut-side down until deeply charred. Juice the charred orange and whisk with fresh lemon juice, microplaned garlic, minced herbs, and remaining olive oil to create a vibrant emulsion.

5. 05

   Score the branzino skin lightly with a sharp knife and pat completely dry with paper towels. Season both sides with fine sea salt.

6. 06

   Heat 30ml olive oil in a heavy stainless steel pan over high heat until shimmering. Place fish fillets skin-side down, pressing gently with a fish spatula for 10 seconds to prevent curling. Sear for 3-4 minutes until skin is crackling and golden brown.

7. 07

   Flip fillets gently and cook flesh-side down for just 30 seconds off heat to finish cooking through gently.

8. 08

   To plate: Spoon a smooth circular pool of warm saffron fennel silk onto center of warm plates. Place branzino skin-side up across the puree. Drizzle charred citrus salmoriglio around the perimeter, dust with olive soil crumble, and garnish with delicate reserved fennel fronds.