Pan-Seared Mediterranean Sea Bass...Pan-Seared Mediterranean Sea Bass with Smoked Eggplant Velvet and Saffron-Mussel Emulsion

A sophisticated Michelin-caliber Mediterranean dish featuring crispy skin line-caught sea bass served over silky smoked eggplant puree, elevated by a fragrant saffron-mussel emulsion and sweet tomato confit.

Ingredients

Cooking Instructions

1. 01

   Char the eggplants directly over an open gas flame or hot grill for 12-15 minutes, turning occasionally until blackened and completely collapsed. Transfer to a bowl, cover with film for 10 minutes to steam, then peel off the charred skin and discard.

2. 02

   Puree the eggplant flesh in a high-speed blender with 1 clove garlic, 30ml extra virgin olive oil, a squeeze of lemon, and sea salt until completely smooth. Pass through a fine tamis sieve and keep warm.

3. 03

   For the tomato confit, place cherry tomatoes in a small saucepan completely submerged in extra virgin olive oil with 1 garlic clove and fresh thyme sprigs. Gently confit at 90°C (195°F) for 30 minutes until tender but holding shape.

4. 04

   In a medium saucepan, sweat sliced shallot and remaining garlic in olive oil until translucent. Add white wine and mussels, cover with a tight lid, and steam on high heat for 3 minutes until mussels open. Strain liquid through a fine muslin cloth into a clean pan, discarding shells.

5. 05

   Add saffron threads to the mussel reduction and simmer for 2 minutes. Remove from heat and vigorously whisk in cold cubed butter piece by piece to create a glossy, emulsified sauce. Adjust seasoning with white pepper.

6. 06

   Heat 2 tablespoons of oil in a small pan over high heat and fry the dry capers for 1 minute until crisp and opened like tiny flowers. Drain on absorbent paper.

7. 07

   Lightly score the skin of the sea bass fillets and season with flaky sea salt. Heat a heavy stainless steel or cast-iron pan over medium-high heat with extra virgin olive oil. Place fish skin-side down, applying gentle pressure for 10 seconds. Cook for 3-4 minutes until skin is ultra-crispy, flip, add 10g butter, and cook for another 60 seconds.

8. 08

   To plate: Drag a generous spoonful of warm smoked eggplant velvet across pre-heated plates. Rest the crisp sea bass fillet skin-side up on top. Arrange confit tomatoes along the side, spoon the saffron-mussel emulsion around the base, and finish with crispy capers and fresh sea fennel micro-herbs.