Pan-Seared Loup de Mer...Pan-Seared Loup de Mer with Saffron-Fennel Bouillon

Crisp-skinned wild Mediterranean sea bass resting in a delicate, golden saffron-infused fennel broth, accented by a vibrant, cold-pressed herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the Herb Oil, blanch the dill and parsley in boiling salted water for 10 seconds, then immediately shock in ice water. Squeeze out all moisture using a clean kitchen towel. Blend the blanched herbs with 3 tablespoons of extra virgin olive oil and lemon zest until completely smooth and vibrant green. Strain through a fine-mesh sieve lined with cheesecloth; set aside.

2. 02

   For the Saffron-Fennel Bouillon, heat 1 tablespoon of olive oil in a saucepan over medium-low heat. Add the minced shallot, crushed garlic, and shaved fennel. Sweat gently for 5 minutes without coloring, until translucent.

3. 03

   Deglaze the pan with the white wine, simmering until reduced by half. Pour in the fish stock and add the saffron threads. Bring to a gentle simmer and cook for 15 minutes to infuse the flavors. Strain the broth through a chinois into a clean saucepan, discarding solids. Keep warm.

4. 04

   Prepare the sea bass. Pat the skin extremely dry with paper towels. Lightly score the skin with a sharp knife at 1cm intervals. Season both sides with salt and white pepper.

5. 05

   Heat a heavy-bottomed, non-stick skillet over medium-high heat with the remaining tablespoon of olive oil. Place the sea bass fillets skin-side down, pressing gently with a spatula for 30 seconds to prevent curling. Cook for 4 minutes until the skin is incredibly crisp and golden.

6. 06

   Flip the fish gently and cook on the flesh side for just 1 minute. Remove from heat and squeeze a touch of fresh lemon juice over the flesh.

7. 07

   To finish the bouillon, bring the strained saffron broth to a bare simmer and whisk in the cold cubed butter to emulsify and create a glossy, velvet texture. Season with a squeeze of lemon juice and salt to taste.

8. 08

   To plate, ladle the warm saffron-fennel bouillon into the center of two shallow heated bowls. Carefully place a sea bass fillet, skin-side up, in the center. Drizzle the vibrant green herb oil around the broth, and garnish the fish with reserved fennel fronds and Maldon sea salt flakes.