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

Name: Pan-Seared Loup de Mer with Saffron-Fennel Purée and Citrus-Caper Emulsion
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 wild Mediterranean seabass fillets, skin-on (approx. 150g each); 5 tbsp premium extra virgin olive oil, divided; 1 tsp Fleur de sel, plus more to taste; 0.5 tsp freshly ground black pepper; 2 medium fennel bulbs, cored and thinly sliced; 2 shallots, thinly sliced; 2 garlic cloves, smashed; 1 generous pinch of high-quality saffron threads; 100 ml heavy cream; 50 g unsalted butter, cubed; 50 ml freshly squeezed orange juice; 30 ml freshly squeezed lemon juice; 2 tbsp baby capers, drained and rinsed; 2 tbsp Kalamata olives, pitted and finely chopped; 1 tbsp fresh dill, finely chopped; 1 tbsp fresh flat-leaf parsley, finely chopped

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Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

25 mins

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Cook Time

35 mins

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Difficulty

Hard

Crisp skin-on Mediterranean seabass set atop a velvety, saffron-infused fennel purée, finished with a bright and briny citrus-caper emulsion.

MediterraneanHard

Ingredients

•4 wild Mediterranean seabass fillets, skin-on (approx. 150g each)

•5 tbsp premium extra virgin olive oil, divided

•1 tsp Fleur de sel, plus more to taste

•0.5 tsp freshly ground black pepper

•2 medium fennel bulbs, cored and thinly sliced

•2 shallots, thinly sliced

•2 garlic cloves, smashed

•1 generous pinch of high-quality saffron threads

•100 ml heavy cream

•50 g unsalted butter, cubed

•50 ml freshly squeezed orange juice

•30 ml freshly squeezed lemon juice

•2 tbsp baby capers, drained and rinsed

•2 tbsp Kalamata olives, pitted and finely chopped

•1 tbsp fresh dill, finely chopped

•1 tbsp fresh flat-leaf parsley, finely chopped

Cooking Instructions

01
For the Saffron-Fennel Purée: Heat 1 tablespoon of olive oil and 15g of butter in a medium saucepan over medium heat. Add the sliced shallots, garlic, and fennel. Sauté until translucent and softened, about 8 minutes, without letting them color.
02
Add the saffron threads to the saucepan and stir for 1 minute to release their aroma. Pour in the heavy cream and bring to a gentle simmer. Cover and cook over low heat for 15-20 minutes until the fennel is completely tender.
03
Transfer the fennel mixture to a high-speed blender. Blend on high until completely smooth. While blending, gradually add the remaining 35g of cold cubed butter. Season with Fleur de sel to taste. Pass through a fine-mesh chinois for a silky-smooth finish, and keep warm.
04
For the Citrus-Caper Emulsion: In a small bowl, whisk together the fresh orange juice, lemon juice, chopped capers, Kalamata olives, finely chopped dill, and parsley. Slowly drizzle in 3 tablespoons of extra virgin olive oil while whisking vigorously to form a loose emulsion. Season with a pinch of salt and pepper.
05
For the Seabass: Pat the seabass fillets thoroughly dry with paper towels. Score the skin lightly with a sharp knife and season both sides with Fleur de sel and black pepper.
06
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, place the fish fillets skin-side down in the pan. Press down gently with a spatula for 10 seconds to ensure even skin-to-pan contact.
07
Sear the fish undisturbed for 4 minutes until the skin is exceptionally crisp and golden brown. Gently flip the fillets and cook for another 1-2 minutes on the flesh side, or until just cooked through. Remove from heat immediately.
08
To Plate: Spoon a generous pool of the warm saffron-fennel purée onto the center of each plate. Place a seabass fillet, skin-side up, on top of the purée. Drizzle the citrus-caper emulsion elegantly around the plate and over the fish, and garnish with remaining wild fennel fronds.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023