Saffron-Poached Mediterranean Sea Bass...Saffron-Poached Mediterranean Sea Bass with Fennel Pollen & Citrus-Caper Beurre Blanc

A delicate and aromatic masterpiece featuring tender sea bass infused with premium saffron, served over shaved fennel with a bright, silky citrus emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the white wine, minced shallots, and saffron threads. Bring to a gentle simmer and reduce the liquid by half until it becomes a vibrant gold concentrate.

2. 02

   While the reduction is simmering, prepare an ice bath for the shaved fennel. Soak the fennel shavings for 10 minutes to make them crisp and curled, then drain and pat thoroughly dry.

3. 03

   For the Beurre Blanc: Lower the heat of the wine reduction to the minimum. Whisk in the cold cubed butter one piece at a time, creating a stable emulsion. Do not let it boil. Once all butter is incorporated, stir in the capers and 1 tablespoon of blood orange juice. Season with a pinch of Maldon salt.

4. 04

   Season the sea bass fillets with sea salt. In a separate non-stick pan over medium-low heat, add a thin layer of olive oil. Place the fish skin-side down and cook gently for 4 minutes. Flip and cook for another 2 minutes, basting with a spoonful of the saffron butter from the other pan until just opaque.

5. 05

   Toss the dried fennel curls with a drizzle of olive oil and a pinch of fennel pollen.

6. 06

   To plate: Place a mound of fennel curls in the center of a warmed shallow bowl. Carefully rest the sea bass fillet atop the fennel. Spoon the saffron-citrus beurre blanc around the base. Garnish with blood orange segments and a final dusting of fennel pollen.