Saffron-Infused Halibut with Preserved...Saffron-Infused Halibut with Preserved Lemon & Fennel Emulsion

A delicate, pan-seared halibut fillet finished in saffron-infused butter, served over a silky fennel-anise purée and garnished with crispy fried capers and preserved lemon zest.

Ingredients

Cooking Instructions

1. 01

   Prepare the Fennel Emulsion: In a small saucepan over medium heat, sauté sliced fennel in 1 tbsp olive oil until translucent. Add white wine and reduce by half. Pour in heavy cream and simmer for 8 minutes. Transfer to a high-speed blender, process until velvet-smooth, and pass through a fine chinois. Season with white pepper and salt.

2. 02

   Crisp the Capers: Heat 1 tbsp of olive oil in a small pan. Fry the dried capers until they 'bloom' and become crispy. Drain on a paper towel and set aside.

3. 03

   Infuse the Butter: In a small skillet over very low heat, melt the butter with the saffron threads, allowing the color and aroma to bloom for 4-5 minutes. Do not brown the butter.

4. 04

   Sear the Fish: Season halibut fillets with sea salt. Heat remaining olive oil in a heavy-bottomed stainless steel pan over medium-high heat. Place fish skin-side (or presentation side) down and sear for 3-4 minutes until a golden crust forms. Flip carefully.

5. 05

   Baste: Pour the saffron butter over the fish. Continue cooking for another 3 minutes while constantly spooning the golden butter over the fillets until the internal temperature reaches 130°F (54°C).

6. 06

   Plating: Spoon a generous pool of fennel emulsion onto the center of warmed plates. Place the halibut atop the sauce. Garnish with minced preserved lemon, crispy capers, and reserved fennel fronds. Drizzle any remaining saffron butter from the pan over the top.