Pan-Seared Loup de Mer...Pan-Seared Loup de Mer with Saffron-Fennel Emulsion & Castelvetrano Tapenade

A Michelin-star calibre dish featuring crispy-skinned wild Mediterranean sea bass resting on a vibrant, velvety saffron-fennel emulsion, finished with a bright and briny olive tapenade.

Ingredients

Cooking Instructions

1. 01

   To prepare the tapenade, combine the minced Castelvetrano olives, preserved lemon, baby capers, chives, and 1 tablespoon of extra virgin olive oil in a small glass bowl. Mix gently and set aside at room temperature to let the flavors marry.

2. 02

   For the saffron-fennel emulsion, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced shallot and sliced fennel, sweating them gently for about 5 minutes without allowing them to color.

3. 03

   Add the saffron threads to the pan, stirring to release their aroma. Pour in the white wine and simmer until the liquid reduces by half.

4. 04

   Pour in the fish stock, bring to a gentle simmer, and cook for 15 minutes or until the fennel is completely translucent and fork-tender.

5. 05

   Transfer the fennel mixture to a high-speed blender. Purée on high until completely smooth. While the blender is running on low, gradually drop in the cold cubed butter to emulsify. Season with a pinch of white pepper and sea salt, then strain through a fine-mesh chinois into a clean pan. Keep warm.

6. 06

   Lightly score the skin of the sea bass fillets in a crosshatch pattern using a very sharp knife. Pat the skin extremely dry with a paper towel and season the skin-side generously with fleur de sel.

7. 07

   Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed, non-stick skillet over medium-high heat. Once shimmering, place the fillets skin-side down. Immediately press them flat with a fish spatula for 30 seconds to ensure even skin contact. Sear for 4 minutes until the skin is intensely crispy.

8. 08

   Carefully flip the fish over and cook on the flesh side for just 1 minute. Remove from the pan and let rest skin-side up on a warm plate lined with paper towels.

9. 09

   To plate, ladle a generous pool of the warm saffron-fennel emulsion into the center of two shallow artisan bowls. Place a sea bass fillet precisely in the center, skin-side up. Top each fillet with a neat quenelle of the Castelvetrano tapenade. Garnish with reserved bronze fennel fronds and serve immediately.