Pan-Seared Halibut with Saffron-Fennel...Pan-Seared Halibut with Saffron-Fennel Bouillon and Sea Greens

A pristine fillet of wild halibut nestled in a fragrant, golden saffron-fennel broth, accented with crisp sea greens and a vibrant citrus-pine nut gremolata.

Ingredients

Cooking Instructions

1. 01

   Heat 1 tablespoon of olive oil in a medium saucepan over medium-low heat. Add the minced shallot, grated garlic, and shaved fennel (reserving some shaved fennel for raw garnish). Sauté for 5 minutes until soft and translucent but not colored.

2. 02

   Bloom the saffron threads in 2 tablespoons of warm water for 5 minutes. Pour the saffron liquid and threads into the saucepan, then add the fish stock. Bring to a gentle simmer, cover, and let infuse for 12 minutes. Season with a squeeze of lemon juice, white pepper, and a pinch of salt. Strain the bouillon through a fine-mesh sieve, reserving the liquid and keeping it warm.

3. 03

   Make the gremolata: In a small bowl, combine the lemon zests, chopped parsley, toasted pine nuts, reserved fennel fronds, and 1 tablespoon of olive oil. Mix well and set aside.

4. 04

   Dry the halibut fillets thoroughly with a paper towel. Season the flesh side with a pinch of fleur de sel. Heat the remaining olive oil in a non-stick pan over medium-high heat. Place the fish skin-side down, pressing gently with a spatula for 10 seconds to ensure even contact. Cook for 4-5 minutes until the skin is exceptionally crisp. Flip and cook for 1-2 minutes on the other side until just translucent in the center.

5. 05

   In the final minute of cooking the fish, quickly blanch the samphire or sea greens in boiling water for 30 seconds, then drain.

6. 06

   To assemble, pool the warm saffron-fennel bouillon into the center of two shallow bowls. Arrange a nest of sea greens in the middle of each bowl. Place the pan-seared halibut fillet, skin-side up, on top of the greens. Spoon the pine nut gremolata over the fish and garnish with a few raw shaved fennel ribbons.