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Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Artichoke Barigoule & Saffron-Citrus Emulsion

Name: Pan-Seared Wild Sea Bass with Artichoke Barigoule & Saffron-Citrus Emulsion
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2
Ingredients: 2 (6-ounce) wild sea bass fillets, skin-on and scaled; 6 fresh baby artichokes, trimmed and halved; 1 generous pinch of high-quality Persian saffron threads; 2 shallots, finely minced; 100ml dry white wine (preferably Vermentino or Assyrtiko); 50g chilled unsalted grass-fed butter, cubed; 1/2 teaspoon wild fennel pollen; 3 tablespoons premium cold-pressed extra virgin olive oil; 1 organic lemon, zested and juiced; 250ml high-quality fish fumet or light chicken stock; 1/2 fennel bulb, shaved paper-thin on a mandoline and shocked in ice water

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

45 mins

⭐

Difficulty

Hard

A masterclass in Mediterranean elegance: crisp-skinned wild sea bass served over tender braised baby artichokes, finished with a velvet saffron-infused 'beurre blanc' and a hint of wild fennel pollen.

MediterraneanHard

Ingredients

•2 (6-ounce) wild sea bass fillets, skin-on and scaled

•6 fresh baby artichokes, trimmed and halved

•1 generous pinch of high-quality Persian saffron threads

•2 shallots, finely minced

•100ml dry white wine (preferably Vermentino or Assyrtiko)

•50g chilled unsalted grass-fed butter, cubed

•1/2 teaspoon wild fennel pollen

•3 tablespoons premium cold-pressed extra virgin olive oil

•1 organic lemon, zested and juiced

•250ml high-quality fish fumet or light chicken stock

•1/2 fennel bulb, shaved paper-thin on a mandoline and shocked in ice water

Cooking Instructions

01
Prepare the artichokes: Remove the tough outer leaves, trim the stems, and cut off the top third. Halve them and immediately place in water with lemon juice to prevent oxidation.
02
In a heavy-bottomed pan, sauté half the minced shallots in 1 tablespoon of olive oil until translucent. Add the artichokes, season with salt, and deglaze with 50ml of white wine. Reduce by half.
03
Add 150ml of stock to the artichokes. Cover with a 'cartouche' (parchment paper lid) and simmer gently for 15-20 minutes until the artichokes are tender but retain a slight bite. Set aside.
04
For the Saffron Emulsion: In a small saucepan, combine the remaining shallots, the remaining wine, and saffron. Reduce to a syrup-like consistency. Add the remaining 100ml of stock and reduce by two-thirds.
05
Lower the heat and whisk in the chilled butter cubes one at a time (monté au beurre) until the sauce is glossy and emulsified. Season with lemon juice and a pinch of salt. Keep warm but do not boil.
06
Pat the sea bass skin bone-dry. Score the skin lightly. Heat the remaining olive oil in a non-stick skillet over medium-high heat. Place fish skin-side down, pressing firmly for 30 seconds to ensure even contact.
07
Cook the fish skin-side down for 4-5 minutes until the skin is golden and ultra-crispy. Carefully flip and cook for just 30-60 seconds more. The internal temperature should be 50°C (122°F).
08
To plate: Arrange the braised artichokes in the center of a warm shallow bowl. Place the sea bass on top. Froth the saffron emulsion with an immersion blender and drizzle around the fish. Garnish with shaved fennel, lemon zest, and a dusting of fennel pollen.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023