Pan-Seared Wild Sea Bass...Pan-Seared Wild Sea Bass with Saffron-Fennel Silk and Chorizo Emulsion

A sophisticated Mediterranean symphony featuring crispy-skinned wild sea bass resting on a velvety saffron-infused fennel purée, finished with a vibrant pimentón-spiced oil and blistered baby artichokes.

Ingredients

Cooking Instructions

1. 01

   To create the Chorizo Emulsion, place the diced chorizo and olive oil in a small saucepan over very low heat for 15 minutes to infuse. Strain through a fine-mesh sieve and reserve the red oil.

2. 02

   For the Saffron-Fennel Silk, simmer the sliced fennel in the heavy cream with saffron threads over medium heat until the fennel is completely tender. Transfer to a high-speed blender and process until perfectly smooth. Season with sea salt and a drop of lemon juice; pass through a chinois.

3. 03

   Blanch the baby artichokes in salted boiling water for 3 minutes, then shock in ice water. Pat dry and sear in a hot pan with a dash of the chorizo oil until charred and golden.

4. 04

   Prepare the sea bass by scoring the skin lightly. Season with salt. In a cold non-stick pan, place the fish skin-side down and turn the heat to medium-high. Press firmly for 30 seconds to ensure even contact. Cook for 4-5 minutes until the skin is glass-like and crispy, then flip and kiss the flesh side for 30 seconds.

5. 05

   To plate, swipe a generous spoonful of the fennel silk across the base of a warmed plate. Place the sea bass atop the purée. Arrange the charred artichokes around the fish.

6. 06

   Finish by drizzling the vibrant chorizo emulsion around the plate. Garnish with fresh dill fronds and a micro-planed dusting of lemon zest.