Pan-Seared Mediterranean Rouget with...Pan-Seared Mediterranean Rouget with Saffron Fennel Velouté & Chickpea Panisse

Crispy-skinned red mullet resting on a silky saffron and fennel reduction, paired with golden chickpea panisse shards, blanched salicornia, and preserved lemon emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Panisse base: Whisk chickpea flour with 300ml water, 1 tbsp olive oil, and a pinch of salt in a saucepan. Cook over medium heat for 10 minutes, stirring vigorously until a thick paste forms. Spread evenly into a lined shallow pan to 1cm thickness and chill in the refrigerator for 30 minutes until set.

2. 02

   Make the Saffron Fennel Velouté: Heat 1 tbsp olive oil in a saucepan. Add sliced fennel and garlic; cook over medium-low heat until soft and translucent (8 mins). Pour in white wine and reduce by half. Add saffron threads and fish stock, simmering for 12 minutes. Transfer to a high-speed blender, purée until silky smooth, strain through a chinois, and emulsify with cold cubed butter. Season to taste.

3. 03

   Fry the Panisse: Cut the set chickpea gel into neat 2x6cm rectangles. Heat olive oil in a pan over medium-high heat and sear panisse rectangles for 3 minutes per side until golden brown and crisp. Drain on paper towels and keep warm.

4. 04

   Blanch Sea Beans: Flash-blanch the salicornia in boiling unsalted water for 30 seconds, then immediately shock in an ice bath to lock in color and crunch.

5. 05

   Sear the Rouget: Lightly score the skin of the fish fillets and season with sea salt. Heat 1 tbsp olive oil in a non-stick skillet over high heat. Place fillets skin-side down, press gently with a parchment weight, and sear for 2 minutes until skin is ultra-crisp. Flip carefully and kiss the flesh side for 30 seconds before removing from heat.

6. 06

   Plate and Serve: Ladle warm Saffron Fennel Velouté into the center of wide shallow bowls. Top with a piece of crispy Panisse and rest the Rouget fillet skin-side up on top. Decorate with blanched salicornia, micro-diced preserved lemon, and delicate reserved fennel fronds.