Saffron-Poached Loup de Mer...Saffron-Poached Loup de Mer with Fennel-Citrus Velouté

A refined Mediterranean masterpiece featuring pan-seared sea bass over a silken saffron-fennel emulsion, finished with a bright citrus zest and salt-cured bottarga.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed sauté pan, sweat the minced shallots and sliced fennel in 1 tablespoon of olive oil over low heat until completely softened but not browned.

2. 02

   Deglaze the pan with the Vermentino white wine and add the saffron threads. Reduce the liquid by two-thirds until a concentrated essence forms.

3. 03

   Add the heavy cream to the fennel base and simmer gently for 5 minutes. Transfer to a high-speed blender and process until completely smooth. Pass through a fine-mesh chinois and season with sea salt and a drop of Meyer lemon juice.

4. 04

   Ensure the sea bass skin is bone-dry using a paper towel. Score the skin lightly with a sharp blade to prevent curling.

5. 05

   Heat a stainless steel pan with the remaining olive oil until shimmering. Place the fish skin-side down, pressing firmly for 30 seconds. Sear for 4 minutes until the skin is glass-like and golden.

6. 06

   Flip the fish and sear the flesh side for 45 seconds. Remove from heat and rest for 1 minute.

7. 07

   To plate, spoon the saffron-fennel velouté in the center of a warm shallow bowl. Place the sea bass atop the purée. Garnish with micro-fennel fronds, Meyer lemon zest, crispy caper berries, and fine shavings of Bottarga.