Saffron-Poached Sea Bass with...Saffron-Poached Sea Bass with Artichoke Textures and Bottarga Emulsion

An elevated Mediterranean masterpiece featuring slow-poached wild sea bass, silken Jerusalem artichoke purée, and a rich, briny emulsion of salted mullet roe.

Ingredients

Cooking Instructions

1. 01

   Prepare the saffron oil: In a small heavy-bottomed saucepan, combine the olive oil and saffron threads. Heat very gently to 65°C (150°F) and hold for 10 minutes to infuse. Remove from heat and let steep.

2. 02

   Artichoke Two Ways: Thinly shave one artichoke into rounds and fry in a neutral oil at 160°C until golden and crisp. Boil the remaining artichokes in salted water until tender, then blend with 20g of butter and a splash of cooking water until a silk-smooth purée is formed. Season and keep warm.

3. 03

   Create the Bottarga Emulsion: In a small sauté pan, reduce the white wine and minced shallots by two-thirds. Lower the heat to minimum and whisk in the remaining cold butter cubes one at a time to create a glossy emulsion. Stir in the grated bottarga and lemon zest. Do not allow the sauce to boil once the bottarga is added.

4. 04

   Poach the Fish: Return the saffron oil to 62°C (144°F). Submerge the sea bass fillets completely in the oil. Poach for approximately 12 minutes, or until the internal temperature of the fish reaches 48°C (118°F) for a translucent, buttery texture.

5. 05

   Resting: Carefully lift the sea bass from the oil using a slotted spatula. Place on a warm tray lined with parchment paper and let rest for 2 minutes. Season the flesh lightly with Maldon salt.

6. 06

   Plating: Swipe a generous spoonful of artichoke purée across the center of a warmed plate. Place the poached sea bass atop the purée. Spoon the bottarga emulsion around the base. Garnish with the artichoke crisps and micro-fennel fronds. Serve immediately.