Pan-Seared Wild Branzino with...Pan-Seared Wild Branzino with Saffron-Fennel Fumet and Kalamata Olive Soil

Crisp-skinned Mediterranean sea bass served over a velvety saffron and anise-scented fennel emulsion, accompanied by blistered heirloom tomatoes and savory olive dust.

Ingredients

Cooking Instructions

1. 01

   To make the Kalamata olive soil, place pitted olives between sheets of paper towel and microwave on high in 30-second bursts until completely dehydrated and crispy (about 2-3 minutes). Let cool, then finely chop or crush into a sandy, soil-like texture. Set aside.

2. 02

   For the Saffron-Fennel Fumet, heat 1 tablespoon of olive oil in a saucepan over medium heat. Sauté the sliced fennel and smashed garlic until translucent and tender, without letting them color.

3. 03

   Deglaze the pan with Pernod (or white wine), scraping up any browned bits, and simmer until the liquid reduces by half. Pour in the fish stock and add the saffron threads. Bring to a boil, then reduce heat and simmer gently for 15 minutes.

4. 04

   Transfer the fennel and stock mixture to a high-speed blender. Purée on high until completely smooth. Pass the liquid through a fine-mesh chinois into a clean saucepan. Gently warm and whisk in the cold, cubed butter one piece at a time to create a glossy emulsion. Season with sea salt and keep warm.

5. 05

   Toss the cherry tomatoes in 1 tablespoon of olive oil and a pinch of salt. Roast in a hot oven at 200°C (400°F) for 6-8 minutes until the skins begin to blister and char slightly.

6. 06

   Pat the branzino fillets thoroughly dry with paper towels. Lightly score the skin and season both sides with sea salt. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering. Place the fillets skin-side down, pressing gently with a spatula for 30 seconds to ensure even contact. Sear for 3-4 minutes until the skin is extremely crisp and golden.

7. 07

   Carefully flip the fish and sear the flesh side for just 30 seconds to finish cooking. Remove from the heat.

8. 08

   To assemble, ladle a pool of warm Saffron-Fennel Fumet into the center of two shallow, warmed bowls. Gently place a branzino fillet, skin-side up, in the center. Arrange blistered tomatoes alongside, scatter the olive soil around the plate, and garnish with micro basil, reserved fennel fronds, and a final drizzle of premium extra virgin olive oil.