Saffron-Poached Wild Sea Bass...Saffron-Poached Wild Sea Bass with Heirloom Tomato Consommé

An elegant Mediterranean masterpiece featuring delicate sea bass gently poached in saffron-infused oil, served over a crystal-clear tomato essence and finished with crispy artichoke wafers.

Ingredients

Cooking Instructions

1. 01

   Roughly chop the heirloom tomatoes and pulse in a blender with a pinch of salt. Transfer to a fine-mesh sieve lined with muslin cloth and allow the clear liquid (consommé) to drip into a bowl for at least 2 hours in the refrigerator.

2. 02

   Prepare the baby artichokes by removing the tough outer leaves and trimming the stems. Slice them vertically into paper-thin wafers using a mandoline.

3. 03

   Heat 100ml of olive oil in a small skillet over medium heat. Fry the artichoke wafers until golden and crisp. Drain on paper towels and season immediately with sea salt.

4. 04

   In a shallow wide pan, combine the remaining 100ml of olive oil, saffron threads, and thyme. Gently heat the oil to 55°C (131°F).

5. 05

   Season the sea bass fillets with salt. Submerge them into the saffron oil and poach for 12–15 minutes, maintaining a constant temperature, until the flesh is just opaque and flakes easily.

6. 06

   Gently warm the tomato consommé in a small saucepan. Do not boil, as this will cloud the liquid. Whisk in the minced shallots and a squeeze of lemon juice.

7. 07

   Place a sea bass fillet in the center of four warmed shallow bowls. Pour the warm tomato consommé around the fish until it reaches halfway up the fillet.

8. 08

   Garnish with the crispy artichokes, fresh lemon zest, and a light dusting of piment d'Espelette. Serve immediately.