Pan-Seared Sea Bass with...Pan-Seared Sea Bass with Smoked Aubergine & Saffron-Citrus Emulsion

Crispy skin Mediterranean sea bass over silky smoked aubergine purée, accompanied by caramelized baby fennel and finished with a fragrant saffron-citrus emulsion and pine nut gremolata.

Ingredients

Cooking Instructions

1. 01

   Char the whole aubergines directly over an open gas burner flame or high grill until blackened and collapsed, about 12-15 minutes. Scoop out the smoky flesh, discard skins, and blend in a high-speed blender with 2 tbsp extra virgin olive oil, half the garlic, 1 tbsp lemon juice, and a pinch of salt until velvety smooth. Keep warm.

2. 02

   To make the pine nut gremolata, finely chop the toasted pine nuts and combine in a small bowl with chopped parsley, mint, lemon zest, 1 tbsp extra virgin olive oil, and a pinch of salt. Set aside.

3. 03

   For the saffron emulsion, bloom saffron threads in 2 tbsp warm water for 5 minutes. In a small saucepan, sweat the shallot and remaining garlic in 1 tbsp olive oil over medium heat. Add white wine and saffron water, then simmer until liquid reduces by three-quarters.

4. 04

   Reduce heat to low and whisk in the cold cubed butter one piece at a time to create a glossy emulsified sauce. Stir in 1 tbsp lemon juice, season with salt, and strain through a fine-mesh sieve. Keep warm over a water bath.

5. 05

   In a heavy skillet, heat 1 tbsp olive oil over medium-high heat. Place halved baby fennel cut-side down and sear until deeply caramelized (about 3-4 minutes). Add a splash of water, cover, and steam until tender-crisp (2 minutes). Remove and set aside.

6. 06

   Score the sea bass skin lightly at 1/2-inch intervals and pat thoroughly dry with paper towels. Season both sides with sea salt.

7. 07

   Heat remaining 1 tbsp olive oil in a stainless steel or cast-iron skillet over high heat until shimmering. Press the sea bass fillets skin-side down using a flexible spatula for 10 seconds to prevent curling. Cook for 3-4 minutes until skin is ultra-crispy.

8. 08

   Flip the fish gently and cook for an additional 45-60 seconds until just opaque through the center. Remove from heat immediately.

9. 09

   To plate: Spoon a swipe of warm smoked aubergine purée onto each pre-warmed plate. Place the pan-seared sea bass over the purée, top skin with pine nut gremolata, arrange charred fennel alongside, and spoon the warm saffron-citrus emulsion around the base. Finish with Maldon sea salt.