Pan-Seared Branzino with Saffron...Pan-Seared Branzino with Saffron Tomato Consommé and Charred Octopus

Crispy-skinned Mediterranean sea bass complemented by tender charred octopus, served over a golden saffron-scented tomato consommé with braised baby fennel.

Ingredients

Cooking Instructions

1. 01

   To make the saffron tomato consommé, pulse chopped heirloom tomatoes with half the diced shallots and a pinch of salt in a food processor. Strain through a fine cheesecloth over a bowl to extract clear tomato water.

2. 02

   Gently warm the clear tomato water in a small saucepan over low heat. Steep saffron threads in 2 tablespoons of warm water for 5 minutes, then stir into the tomato broth to infuse color and flavor. Season with sea salt and keep warm.

3. 03

   Braise the baby octopus in a small pot with white wine, smashed garlic, and remaining shallots over low heat for 25 minutes until tender. Remove from heat and pat thoroughly dry.

4. 04

   Heat 1 tablespoon of extra virgin olive oil in a heavy skillet over high heat. Sear the sliced fennel wedges until caramelized and charred on both sides, then lower heat to cook until tender. Remove and set aside.

5. 05

   In the same smoking-hot skillet, flash-sear the braised octopus for 1 to 2 minutes until dark, crispy, and charred on the edges. Remove from heat.

6. 06

   Score the skin of the Branzino fillets lightly with a sharp knife and season both sides with sea salt. Heat 2 tablespoons of extra virgin olive oil in a non-stick pan over medium-high heat.

7. 07

   Place fillets skin-side down, pressing gently with a flexible spatula for 30 seconds to keep flat. Sear for 3-4 minutes until skin is golden and ultra-crispy, then flip gently and cook for 1 minute more.

8. 08

   To assemble, arrange charred fennel wedges in the center of shallow heated bowls, place charred octopus alongside, and rest the crispy Branzino atop. Ladle warm saffron consommé around the base and finish with fresh fennel fronds and a drizzle of extra virgin olive oil.