Pan-Seared Loup de Mer...Pan-Seared Loup de Mer with Saffron-Artichoke Silk & Charred Fennel

Crispy-skinned Mediterranean sea bass resting on a silky saffron-infused artichoke purée, accompanied by charred baby fennel and a warm orange-Aleppo pepper emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small cup, steep the saffron threads in 2 tablespoons of warm white wine for 15 minutes to blooming point.

2. 02

   In a saucepan over medium heat, melt 15g butter with 1 tbsp olive oil. Sweat shallots and garlic until translucent. Add sliced artichoke hearts and remaining white wine, reducing the liquid by half.

3. 03

   Pour in heavy cream and the steeped saffron infusion. Cover and simmer over low heat for 12-15 minutes until artichokes are completely tender.

4. 04

   Transfer artichoke mixture to a high-speed blender; blend until completely silky and smooth. Season with flaky sea salt, pass through a fine chinois sieve, and keep warm.

5. 05

   Heat 2 tablespoons of olive oil in a cast-iron skillet over high heat. Place halved baby fennel cut-side down and sear until deeply caramelized and charred (approx. 4-5 minutes). Add thyme sprigs and 15g butter, lower heat, and baste until tender. Remove and keep warm.

6. 06

   Whisk together blood orange juice, Meyer lemon juice, Aleppo pepper, and 60ml extra virgin olive oil in a small saucepan over gentle heat until slightly warm and emulsified.

7. 07

   Lightly score the skin of the Loup de Mer fillets and season both sides with sea salt. Heat remaining olive oil in a non-stick stainless steel pan over high heat until shimmering.

8. 08

   Place fillets skin-side down, applying gentle downward pressure with a fish spatula for 30 seconds to prevent curling. Fry skin-side down for 3-4 minutes until skin is golden and crackling. Flip, add remaining 15g butter, and baste fish flesh for 1 minute. Remove immediately.

9. 09

   To assemble, spoon a generous swoop of warm saffron-artichoke purée onto each plate. Arrange charred fennel alongside, place a sea bass fillet skin-side up on top, and spoonfuls of warm orange-Aleppo emulsion around the plate. Garnish with micro fennel fronds and red sorrel.