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Pan-Seared Loup de Mer...Pan-Seared Loup de Mer with Saffron-Fennel Velouté & Smoked Artichoke

Name: Pan-Seared Loup de Mer with Saffron-Fennel Velouté & Smoked Artichoke
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 wild Mediterranean sea bass fillets (approx. 160g each), scaled, pin-boned, skin scored; 4 baby purple artichokes, trimmed and turned; 1 medium Florence fennel bulb, thinly shaved; 0.5 g premium Greek or Spanish saffron threads; 250 ml concentrated clear white fish fumet; 30 ml Pastis or Pernod; 80 g chilled cultured unsalted butter, cubed; 12 datterini or cherry tomatoes on the vine; 60 ml cold-pressed Sicilian extra virgin olive oil; 20 g fresh lemon verbena leaves; 3 cloves confit garlic; Flaky smoked sea salt and freshly cracked white pepper to taste

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Cuisine

Mediterranean

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Servings

⏱

Prep Time

45 mins

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Cook Time

35 mins

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Difficulty

Hard

Crispy-skinned wild Mediterranean sea bass elevated by a silky smoked artichoke purée, bathed in a fragrant saffron and pastis-infused fennel emulsion, finished with blistered datterini tomatoes and lemon verbena oil.

MediterraneanHard

Ingredients

•4 wild Mediterranean sea bass fillets (approx. 160g each), scaled, pin-boned, skin scored

•4 baby purple artichokes, trimmed and turned

•1 medium Florence fennel bulb, thinly shaved

•0.5 g premium Greek or Spanish saffron threads

•250 ml concentrated clear white fish fumet

•30 ml Pastis or Pernod

•80 g chilled cultured unsalted butter, cubed

•12 datterini or cherry tomatoes on the vine

•60 ml cold-pressed Sicilian extra virgin olive oil

•20 g fresh lemon verbena leaves

•3 cloves confit garlic

•Flaky smoked sea salt and freshly cracked white pepper to taste

Cooking Instructions

01
Blanch lemon verbena leaves in boiling salted water for 10 seconds, shock in ice water, dry thoroughly, and blend with 40 ml olive oil until vibrant green; strain through an ultra-fine coffee filter to produce the finishing oil.
02
Simmer the trimmed baby artichokes in lightly salted water with lemon juice and confit garlic until fork-tender. Drain and purée until completely smooth with 20 g chilled butter and a subtle hint of smoked sea salt; pass through a fine chinois.
03
In a heavy-bottomed saucier, sweat the shaved fennel in 10 ml olive oil without coloring. Deglaze with Pastis and reduce by three-quarters. Add fish fumet and saffron threads, simmering gently for 10 minutes.
04
Strain the broth through a chinois into a clean saucepan, pressing gently on the fennel solids. Over low heat, vigorously whisk in 40 g cold butter until the sauce forms a glossy, emulsified velouté. Season to taste and keep warm.
05
Blister the datterini tomatoes in a small pan with the remaining olive oil over medium-high heat until the skins begin to crackle and soften; hold warm.
06
Thoroughly pat the sea bass fillets dry and season the scored skin with sea salt. Heat a stainless steel pan until shimmering, lay fish skin-side down with parchment paper, and gently press to keep skin flat. Cook 80% through until the skin is glass-crisp, then flip and baste with remaining 20 g butter for 30 seconds.
07
To plate: swipe warm artichoke purée across warmed shallow bowls, position the crisp sea bass fillet over the purée, arrange blistered tomatoes alongside, pour the saffron-fennel emulsion tableside, and finish with drops of vivid lemon verbena oil.

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