Saffron-Infused Wild Sea Bass...Saffron-Infused Wild Sea Bass with Silken Fennel Puree and Preserved Lemon Vinaigrette

A refined Mediterranean masterpiece featuring pan-seared sea bass over a vibrant saffron-fennel emulsion, finished with a sharp olive and preserved lemon salsa.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, gently warm the heavy cream with the saffron threads. Let it steep on very low heat for 10 minutes to extract the color and aroma.

2. 02

   Sauté the sliced fennel and half the shallots in a tablespoon of olive oil until soft and translucent. Add the saffron cream and simmer for 8 minutes until the fennel is tender.

3. 03

   Transfer the fennel mixture to a high-speed blender. Process until silky smooth. Pass through a fine-mesh chinois for a professional texture. Season with salt and keep warm.

4. 04

   Prepare the vinaigrette by whisking together the remaining olive oil, minced olives, preserved lemon, and the rest of the shallots.

5. 05

   Score the sea bass skin lightly. Pat dry and season with salt. In a non-stick skillet over medium-high heat, sear the fish skin-side down for 4-5 minutes until the skin is perfectly crisp. Flip and cook for another 60 seconds.

6. 06

   Plate by spooning a generous circle of the fennel puree in the center. Place the sea bass atop the puree. Drizzle the preserved lemon vinaigrette around the plate and garnish with fresh thyme and Fleur de Sel.