Saffron-Glazed Sea Bream with...Saffron-Glazed Sea Bream with Fennel Confit and Chorizo Vierge

A refined Mediterranean masterpiece featuring pan-seared sea bream atop silky fennel confit, finished with a vibrant saffron-infused fumet and a zesty tomato-chorizo relish.

Ingredients

Cooking Instructions

1. 01

   Prepare the Fennel Confit: In a small saucepan, submerge the sliced fennel in 60ml of olive oil with a pinch of sea salt. Cook over very low heat for 20 minutes until translucent and buttery soft. Drain and keep warm.

2. 02

   Infuse the Saffron Fumet: In a small pan, sweat half the shallots in a dash of oil. Deglaze with white wine and reduce by half. Add the fish stock and saffron. Simmer until reduced by two-thirds, then whisk in cold butter cubes to create a glossy emulsion. Season and keep warm.

3. 03

   Create the Vierge Relish: Combine the diced chorizo, peeled tomatoes, remaining minced shallots, lemon zest, lemon juice, and the remaining olive oil in a glass bowl. Allow flavors to macerate at room temperature for at least 15 minutes.

4. 04

   Sear the Sea Bream: Season the fish skin with fine sea salt. Heat a non-stick pan over medium-high heat with a teaspoon of oil. Place fish skin-side down, pressing gently with a weight for 30 seconds to ensure even contact. Cook for 4 minutes until the skin is glass-like and crispy. Flip briefly for 30 seconds to finish the flesh side.

5. 05

   Plating: Place a neat mound of fennel confit in the center of a warmed shallow bowl. Top with the sea bream fillet, skin-side up. Spoon the saffron emulsion around the base and garnish the top of the fish with the Chorizo-Tomato Vierge and fresh fennel fronds.