Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Saffron-Fennel Purée and Citrus-Herb Emulsion

A masterpiece of clean gastronomy: pristine wild sea bass paired with a velvety, aromatic saffron-fennel purée, finished with a bright, cold-pressed citrus-herb emulsion.

Ingredients

Cooking Instructions

1. 01

   To make the purée, heat 1 tablespoon of olive oil in a saucepan over medium-low heat. Add the minced shallot and chopped fennel, sautéing for 5 minutes until soft and translucent but not browned.

2. 02

   Pour in the vegetable stock and add the saffron threads. Bring to a gentle simmer, cover, and cook for 12-15 minutes until the fennel is completely tender.

3. 03

   Transfer the cooked fennel and its cooking liquid to a high-powered blender. Blend on high speed for 2 minutes until ultra-smooth and velvety. Season with a pinch of fleur de sel and keep warm.

4. 04

   For the emulsion, vigorously whisk together the Meyer lemon juice, remaining 2 tablespoons of extra virgin olive oil, and the chopped herbs in a small bowl until emulsified. Season with a touch of salt and set aside.

5. 05

   Pat the sea bass fillets thoroughly dry with paper towels to ensure a crispy skin. Season both sides with fleur de sel and a touch of white pepper.

6. 06

   Heat a heavy-bottomed, non-stick skillet over medium-high heat. Lay the fillets skin-side down, gently pressing with a spatula for 30 seconds to prevent curling. Sear for 4 minutes until the skin is golden and crisp.

7. 07

   Carefully flip the fish and cook for an additional 1 to 2 minutes on the flesh side, just until the fish is opaque and flakes tenderly.

8. 08

   To serve, spoon a generous pool of the warm saffron-fennel purée onto the center of each plate. Place the sea bass fillet, skin-side up, on top of the purée. Spoon the citrus-herb emulsion around the plate and garnish with microgreens.