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Saffron-Braised Branzino with Artichoke...Saffron-Braised Branzino with Artichoke Barigoule & Preserved Lemon Gremolata

Name: Saffron-Braised Branzino with Artichoke Barigoule & Preserved Lemon Gremolata
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 2
Ingredients: 2 (6 oz) Mediterranean Branzino fillets, skin-on and deboned; 4 baby artichokes, trimmed and quartered; 1 generous pinch of premium Spanish saffron threads; 1/2 fennel bulb, very thinly shaved using a mandoline; 1 large shallot, finely minced; 1/2 cup dry white wine, preferably Vermentino or Assyrtiko; 1 cup high-quality fish fumet or light vegetable stock; 4 tbsp cold-pressed extra virgin olive oil; 1 tbsp preserved lemon peel, pith removed and finely minced; 2 tbsp fresh flat-leaf parsley, finely chiffonaded; 1 tbsp toasted pine nuts, crushed; 1 tsp fresh lemon juice

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Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

45 mins

🍳

Cook Time

30 mins

⭐

Difficulty

Hard

A refined Mediterranean masterpiece featuring tender sea bass poached in a fragrant saffron-fennel liquor, served alongside barigoule-style artichokes and a bright, citrusy herb topping.

MediterraneanHard

Ingredients

•2 (6 oz) Mediterranean Branzino fillets, skin-on and deboned

•4 baby artichokes, trimmed and quartered

•1 generous pinch of premium Spanish saffron threads

•1/2 fennel bulb, very thinly shaved using a mandoline

•1 large shallot, finely minced

•1/2 cup dry white wine, preferably Vermentino or Assyrtiko

•1 cup high-quality fish fumet or light vegetable stock

•4 tbsp cold-pressed extra virgin olive oil

•1 tbsp preserved lemon peel, pith removed and finely minced

•2 tbsp fresh flat-leaf parsley, finely chiffonaded

•1 tbsp toasted pine nuts, crushed

•1 tsp fresh lemon juice

Cooking Instructions

01
Prepare the barigoule base by heating 2 tablespoons of olive oil in a wide shallow pan over medium heat. Add the minced shallots and shaved fennel, sweating them until translucent but not browned.
02
Incorporate the saffron threads into the pan, stirring for 30 seconds to release the aroma. Add the trimmed artichokes and deglaze with the white wine, reducing the liquid by half.
03
Pour in the fish fumet. Bring to a gentle simmer, cover with a cartouche (parchment paper lid), and cook for 10 minutes until the artichokes are tender.
04
Season the branzino fillets with sea salt. Lay the fillets gently on top of the simmering vegetables and liquid, skin-side up. Re-cover and poach at a very low simmer for 6 to 8 minutes until the flesh is just opaque and flakes easily.
05
While the fish poaches, create the gremolata by mixing the minced preserved lemon, parsley, crushed pine nuts, and a touch of lemon juice in a small bowl.
06
Carefully remove the fish and artichokes to warmed serving bowls. Rapidly boil the remaining poaching liquid for 2 minutes to reduce slightly, then whisk in the remaining 2 tablespoons of cold olive oil to create a vibrant, emulsified saffron sauce.
07
Nappe the sauce over the fish and vegetables. Garnish with the preserved lemon gremolata and a few fennel fronds for a professional finish.

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