Pan-Seared Loup de Mer...Pan-Seared Loup de Mer with Saffron-Citrus Emulsion and Charred Fennel

Crisp-skinned Mediterranean sea bass served over saffron-poached and charred baby fennel, bathed in a velvety citrus fumet emulsion and finished with cured bottarga shavings and wild sea fennel oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch the dill, chervil, and reserved fennel fronds in salted boiling water for 10 seconds, then immediately shock in ice water. Drain, thoroughly squeeze dry, and blend on high with 40ml of olive oil for 2 minutes. Strain through a fine coffee filter to yield a vibrant emerald oil.

2. 02

   Confit and char the fennel: Halve baby fennel bulbs lengthwise. Place them cut-side down in a sauté pan with 100ml fish fumet, half the bloomed saffron, a splash of olive oil, and a pinch of fleur de sel. Cover with a cartouche and simmer for 15 minutes until tender. Remove cartouche, increase heat, and let liquid evaporate until the cut sides caramelize into a deep golden char.

3. 03

   Make the saffron-citrus emulsion: In a small saucepan, sweat the brunoised shallot in 1 tsp olive oil until translucent. Deglaze with Assyrtiko wine and reduce by two-thirds. Add remaining fish fumet, preserved lemon, and remainder of the saffron liquid; reduce to approximately 75ml. Reduce heat to low and vigorously whisk in cold cubed butter piece by piece to form a glossy, velvety emulsion. Season with Espelette pepper; strain through a chinois and keep warm (around 55°C).

4. 04

   Pan-sear the fish: Pat the sea bass skin completely dry. Season flesh with fleur de sel. Heat 1 tbsp of olive oil in a heavy stainless steel or cast-iron pan over medium-high heat until shimmering. Lay fillets skin-side down, gently pressing with a fish spatula for 30 seconds to prevent curling. Cook 80% through on the skin side (about 4 minutes) until crackling crisp. Flip for 30–45 seconds just to gently finish the flesh side. Remove and rest 1 minute.

5. 05

   Assembly: Pool two tablespoons of the saffron-citrus emulsion into the center of warm shallow porcelain bowls. Arrange two halves of charred fennel centrally. Place the crisp-skinned Loup de Mer across the fennel. Dot the golden sauce with droplets of the emerald herb oil, microplane delicate shavings of bottarga over the fish skin, and finish with a dusting of fleur de sel.