Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Saffron Fennel Puree and Heirloom Tomato Vierge

An elevated coastal masterpiece featuring crispy-skinned sea bass over a velvety saffron-infused fennel cream, finished with a bright, herbaceous tomato-caper emulsion.

Ingredients

Cooking Instructions

1. 01

   For the puree: In a small saucepan, sauté sliced fennel in 10g of butter over medium-low heat until translucent. Add the saffron and heavy cream. Simmer for 12 minutes until fennel is completely soft.

2. 02

   Transfer the fennel mixture to a high-speed blender and process until completely smooth. Pass through a fine-mesh chinois to achieve a velvet texture. Season with salt and keep warm.

3. 03

   For the Tomato Vierge: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, capers, and parsley. Gently fold in the quartered tomatoes. Set aside to macerate at room temperature.

4. 04

   Prepare the fish: Ensure the sea bass skin is bone-dry using paper towels. Lightly score the skin with a sharp knife and season with fine salt.

5. 05

   Heat a stainless steel pan over medium-high heat with a splash of neutral oil. Place the bass skin-side down, pressing firmly with a spatula for 30 seconds to prevent curling. Cook for 4-5 minutes until the skin is glass-shatter crispy and the flesh is 70% cooked through.

6. 06

   Add the remaining butter to the pan, flip the fish gently, and baste for 30 seconds. Remove from heat and let rest for 1 minute.

7. 07

   Plating: Spoon a vibrant circle of saffron fennel puree onto the center of a warmed plate. Carefully place the sea bass atop the puree. Generously spoon the Tomato Vierge around the fish and garnish with fennel fronds and Maldon salt.