Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Saffron-Castelvetrano Emulsion

A refined Mediterranean composition featuring crispy-skinned wild sea bass over a rich saffron-infused olive emulsion, accented by shaved fennel and preserved lemon.

Ingredients

Cooking Instructions

1. 01

   Prepare the Saffron Reduction: In a small heavy-bottomed saucepan, combine the minced shallot, white wine, and saffron threads. Simmer over medium heat until the liquid is reduced to approximately 2 tablespoons.

2. 02

   Fennel Crudo: Submerge the shaved fennel in ice water for 10 minutes to curl and crisp. Drain thoroughly and pat dry. Toss with a drizzle of olive oil, a pinch of salt, and the preserved lemon.

3. 03

   Create the Emulsion: Reduce the heat under the saffron reduction to low. Whisk in the cold butter one cube at a time, creating a stable, glossy emulsion (beurre blanc). Fold in the minced Castelvetrano olives. Keep warm in a bain-marie, ensuring it does not boil.

4. 04

   Sear the Sea Bass: Season the fish fillets with Maldon salt on the skin side only. Heat a non-stick pan over medium-high heat with a dash of oil. Place fish skin-side down and press gently with a weight for 30 seconds to ensure even contact. Cook for 4 minutes until the skin is glass-shatter crisp. Flip and kiss the flesh side for 45 seconds.

5. 05

   Plating: Spoon a generous pool of the saffron-olive emulsion into the center of two warmed shallow bowls. Place the sea bass fillets atop the sauce, skin-side up.

6. 06

   Garnish: Mound the fennel crudo on the side of the fish. Finish with a dusting of fennel pollen and a final thread of extra virgin olive oil.