Seared Halibut with Spicy...Seared Halibut with Spicy 'Nduja-Saffron Bouillon

A masterclass in balance: pristine pan-seared halibut sits in a luxurious, fiery broth of melted calabrian 'nduja, saffron, and white wine, accented by caramelized fennel.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced shallots and sliced garlic, sweating them until translucent and fragrant, about 3 minutes.

2. 02

   Add the 'nduja paste to the saucepan, breaking it up with a spoon. Cook for 2 minutes until it melts and releases its vibrant, spicy orange oils. Stir in the saffron threads.

3. 03

   Pour in the white wine to deglaze, scraping the bottom of the pan. Simmer until the wine has reduced by half. Add the fish stock and bring to a gentle simmer. Cook for 15 minutes to allow the flavors to meld beautifully.

4. 04

   While the broth simmers, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the fennel wedges with a pinch of salt and sear until caramelized and charred on both sides (about 4 minutes per side). Transfer to a warm plate.

5. 05

   Strain the 'nduja-saffron broth through a fine-mesh chinois into a clean saucepan, pressing to extract all liquids. Return the strained broth to a very low heat, and whisk in the cold cubed butter one piece at a time to create a velvety, emulsified bouillon. Stir in the lemon juice and keep warm.

6. 06

   Pat the halibut fillets completely dry and season both sides with sea salt. Heat the remaining tablespoon of olive oil in a non-stick pan over high heat. Place the halibut skin-side down and sear for 3-4 minutes until the skin is incredibly crispy. Flip gently and cook for an additional 2 minutes until the flesh is just opaque and flaky. Remove from heat.

7. 07

   To plate, place a charred fennel wedge in the center of a shallow heated bowl. Nest the seared halibut fillet on top of the fennel. Carefully ladle the hot, vibrant red 'nduja-saffron bouillon around the base. Garnish with reserved fennel fronds, a dusting of Espelette pepper, and a sprinkle of flaky sea salt.