Saffron-Poached Wild Sea Bass...Saffron-Poached Wild Sea Bass with Artichoke Barigoule

Name: Saffron-Poached Wild Sea Bass with Artichoke Barigoule
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Ingredients: 2 x 6oz Wild Sea Bass fillets, skin removed; 4 baby artichokes, trimmed and halved; 1 generous pinch of high-quality saffron threads; 500ml clarified fish fumet or high-quality seafood stock; 100ml dry Vermentino or Sauvignon Blanc; 2 large shallots, finely minced; 1/2 preserved lemon, rind only, finely minced; 60ml premium first-press extra virgin olive oil; 1 small carrot, cut into fine brunoise; 1 small bunch fresh flat-leaf parsley, finely chopped; 2 garlic cloves, sliced paper-thin

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

35 mins

⭐

Difficulty

Hard

A sophisticated coastal dish featuring tender sea bass gently poached in a saffron-infused fumet, served alongside a classic Provençal artichoke barigoule and finished with a bright preserved lemon gremolata.

MediterraneanHard

Ingredients

•2 x 6oz Wild Sea Bass fillets, skin removed

•4 baby artichokes, trimmed and halved

•1 generous pinch of high-quality saffron threads

•500ml clarified fish fumet or high-quality seafood stock

•100ml dry Vermentino or Sauvignon Blanc

•2 large shallots, finely minced

•1/2 preserved lemon, rind only, finely minced

•60ml premium first-press extra virgin olive oil

•1 small carrot, cut into fine brunoise

•1 small bunch fresh flat-leaf parsley, finely chopped

•2 garlic cloves, sliced paper-thin

Cooking Instructions

01
Prepare the Barigoule base: In a wide shallow pan, heat 20ml of olive oil over medium heat. Sauté the shallots, carrots, and garlic until translucent.
02
Add the trimmed artichokes to the pan. Deglaze with the white wine and reduce by half. Pour in 300ml of the fish fumet and simmer gently until artichokes are tender, about 12 minutes.
03
Infuse the poaching liquid: In a separate small pot, heat the remaining 200ml of fumet with the saffron threads. Let it steep for 5 minutes until the liquid is deep gold.
04
Poach the fish: Season the sea bass lightly with sea salt. Place the fillets into the saffron fumet. Cover and cook over very low heat (barely simmering) for 6-8 minutes until the internal temperature reaches 52°C (125°F).
05
Make the Gremolata: Combine the minced preserved lemon rind with the chopped parsley and the remaining olive oil in a small bowl.
06
Assembly: Place the artichoke barigoule in the center of two warmed shallow bowls. Carefully lift the sea bass and place atop the artichokes. Pour a small amount of the saffron poaching liquid around the base.
07
Final Touch: Spoon the preserved lemon gremolata over the fish and finish with a final drizzle of extra virgin olive oil.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023