Saffron-Infused Red Mullet with...Saffron-Infused Red Mullet with Fennel Velouté and Preserved Lemon Gremolata

A refined Mediterranean coastal dish featuring crisp-skinned red mullet atop a silky saffron-fennel emulsion, finished with a bright, aromatic pine nut and preserved lemon gremolata.

Ingredients

Cooking Instructions

1. 01

   For the Fennel Velouté: Sauté the sliced fennel in 1 tbsp olive oil over medium heat until translucent. Add the saffron and white wine, reducing by half. Add the cream and simmer until the fennel is completely soft. Blend in a high-speed blender until perfectly smooth, pass through a fine-mesh chinois, and whisk in the chilled butter. Keep warm.

2. 02

   For the Artichokes: Blanch the halved baby artichokes in salted boiling water for 4 minutes. Drain and pat dry. Heat 1 tbsp olive oil in a pan and char the artichokes cut-side down until golden brown and crisp.

3. 03

   Prepare the Gremolata: In a small bowl, combine the minced preserved lemon, chopped parsley, toasted pine nuts, and 2 tbsp of olive oil. Set aside.

4. 04

   Sear the Fish: Score the skin of the red mullet lightly. Season with fleur de sel. In a non-stick pan over high heat with a touch of oil, press the fillets skin-side down for 2-3 minutes until the skin is glass-like and crisp. Flip and cook for only 30 seconds on the flesh side.

5. 05

   Plating: Spoon a generous pool of the saffron-fennel velouté onto the center of warmed plates. Place two fillets on top, skin-side up. Arrange the charred artichokes around the fish and drizzle with the preserved lemon gremolata. Finish with a few fennel fronds for garnish.