Saffron-Poached Wild Sea Bass...Saffron-Poached Wild Sea Bass with Artichoke Barigoule and Herb Emulsion

A refined Mediterranean masterpiece featuring delicate sea bass gently poached in saffron-infused butter, served alongside tender baby artichokes braised in a classic Barigoule style.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb emulsion: Blanch the mint and parsley in boiling salted water for 10 seconds, immediately shock in ice water, squeeze dry, and blend with olive oil until vibrant green and smooth. Pass through a fine-mesh sieve.

2. 02

   For the Barigoule: Sauté minced shallots in a splash of olive oil until translucent. Add the trimmed artichokes, white wine, and stock. Simmer gently until the artichokes are tender (about 12-15 minutes). Season with lemon juice and salt.

3. 03

   Prepare the poaching liquid: In a wide, shallow pan, melt the butter over very low heat. Add saffron threads and allow to infuse for 5 minutes. The butter should remain around 65°C (150°F).

4. 04

   Poach the fish: Season sea bass with salt. Gently submerge the fillets into the saffron butter. Poach for 8-10 minutes until the flesh is just opaque and flakes easily. Do not let the butter boil.

5. 05

   Assembly: Place two artichoke halves in the center of a warmed shallow bowl. Add a small amount of the Barigoule liquid.

6. 06

   Carefully lift the sea bass from the butter, drain briefly on a paper towel, and place atop the artichokes. Drizzle the herb emulsion around the plate and finish with a pinch of Maldon salt.