Saffron-Infused Branzino with Fennel...Saffron-Infused Branzino with Fennel Velouté and Dehydrated Olive Soil

A sophisticated Mediterranean masterpiece featuring crisp-skinned sea bass set atop a silky saffron-fennel emulsion, accented by slow-roasted tomatoes and a savory black olive crumble.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 120°C (250°F). Spread the minced olives on a parchment-lined tray and bake for 40 minutes until dehydrated and crumbly to create the 'olive soil'.

2. 02

   In a small saucepan, sauté the sliced fennel in 1 tbsp olive oil over medium heat until softened. Deglaze with white wine and reduce by half.

3. 03

   Add the heavy cream and saffron threads to the fennel. Simmer gently for 10 minutes, then transfer to a high-speed blender. Process until ultra-smooth, pass through a chinois, and season with salt and white pepper.

4. 04

   Lightly coat cherry tomatoes with olive oil and a pinch of salt. Roast at 180°C (350°F) for 12 minutes until the skins just begin to burst.

5. 05

   Score the skin of the Branzino fillets. Season with sea salt. Heat a heavy-bottomed skillet with remaining olive oil over high heat.

6. 06

   Place fish skin-side down, pressing firmly for 30 seconds to ensure even contact. Cook for 3-4 minutes until skin is glass-shattering crisp. Flip and finish with butter for 30 seconds.

7. 07

   To plate: Spoon a generous pool of saffron-fennel velouté in the center. Place the fillet atop the sauce. Arrange roast tomatoes to the side and sprinkle the olive soil artistically across the plate.