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Saffron-Infused Branzino with Fennel...Saffron-Infused Branzino with Fennel Pollen and Citrus-Caper Emulsion

Name: Saffron-Infused Branzino with Fennel Pollen and Citrus-Caper Emulsion
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 2 fresh Branzino fillets (skin-on, scaled and pin-boned); 150g high-quality unsalted European-style butter; 1 generous pinch of Spanish saffron threads; 1 small fennel bulb, shaved paper-thin on a mandoline; 1 tsp wild fennel pollen; 1 tbsp freshly squeezed lemon juice; 1 tbsp freshly squeezed orange juice; 2 tbsp premium extra virgin olive oil; 1 tbsp non-pareil capers, rinsed and dried; Maldon sea salt and white pepper to taste

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

20 mins

⭐

Difficulty

Hard

A refined Mediterranean masterpiece featuring butter-poached sea bass accented with aromatic saffron, crisp shaved fennel, and a vibrant citrus-caper emulsion.

MediterraneanHard

Ingredients

•2 fresh Branzino fillets (skin-on, scaled and pin-boned)

•150g high-quality unsalted European-style butter

•1 generous pinch of Spanish saffron threads

•1 small fennel bulb, shaved paper-thin on a mandoline

•1 tsp wild fennel pollen

•1 tbsp freshly squeezed lemon juice

•1 tbsp freshly squeezed orange juice

•2 tbsp premium extra virgin olive oil

•1 tbsp non-pareil capers, rinsed and dried

•Maldon sea salt and white pepper to taste

Cooking Instructions

01
In a small saucepan over very low heat, melt the butter and add the saffron threads. Let it infuse for 10 minutes, ensuring the butter does not brown; it should reach a vibrant gold color.
02
Submerge the branzino fillets in the saffron butter. Maintain a steady temperature of approximately 55°C (131°F). Poach gently for 8-10 minutes until the flesh is just opaque and flakes under light pressure.
03
While the fish poaches, shock the shaved fennel bulb in ice water for 5 minutes to create maximum crispness, then drain and pat dry.
04
To create the emulsion, whisk together the lemon juice, orange juice, and olive oil in a small bowl. Slowly incorporate 2 tablespoons of the warm saffron poaching butter while whisking vigorously. Fold in the capers.
05
Carefully remove the branzino from the butter. Place on a paper towel to drain briefly. Season with Maldon sea salt and a touch of white pepper.
06
Plate by arranging a nest of shaved fennel in the center of two warmed plates. Top with the branzino fillets. Spoon the citrus-caper emulsion over the fish and finish with a dusting of fennel pollen.

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