Pan-Seared Red Mullet with...Pan-Seared Red Mullet with Saffron-Fennel Emulsion & Charred Artichokes

Vibrant Mediterranean red mullet crisped to perfection, resting on a velvet saffron-fennel emulsion, garnished with charred baby artichokes and a glossy Picholine olive condiment.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, sweat the minced shallot, garlic, and sliced fennel in 15ml olive oil over medium-low heat until soft and translucent without browning.

2. 02

   Deglaze the pan with white wine and reduce by half. Pour in the fish stock and add saffron threads; simmer gently for 12 minutes until the liquid reduces and turns a deep golden orange.

3. 03

   Transfer the saffron mixture to a high-speed blender. Puree until silk-smooth, then blend in 15g cold butter to emulsify. Season with fine salt and pass through a fine-mesh chinois. Keep warm.

4. 04

   Heat 15ml olive oil in a cast-iron skillet over medium-high heat. Place artichoke halves cut-side down and sear for 4-5 minutes until deeply caramelized. Splash in lemon juice, cover, and steam off-heat for 3 minutes until tender.

5. 05

   Gently warm the diced Picholine olives and peeled blistered tomatoes in 15ml olive oil. Season lightly with flaky sea salt and set aside.

6. 06

   Lightly score the skin of the red mullet fillets. Heat the remaining olive oil and 15g butter in a non-stick skillet over high heat. Season fillets and lay skin-side down, pressing gently with a spatula for 2 minutes until skin is golden and ultra-crisp.

7. 07

   Flip the fish delicate side down, remove pan from heat, and allow residual warmth to cook through for 45 seconds.

8. 08

   To serve, spoon a vibrant circular pool of Saffron-Fennel Emulsion onto each heated plate. Place two charred artichoke halves opposite each other, drape the crispy red mullet across, and spoon the Picholine-tomato relish alongside. Garnish with fresh fennel fronds and Maldon salt.