Wild Mediterranean Branzino with...Wild Mediterranean Branzino with Saffron-Fennel Nage and Artichoke Barigoule

Crisp-skinned wild branzino fillets accompanied by tender baby artichokes braised in white wine and olive oil, finished with a fragrant saffron and wild fennel blossom emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Artichoke Barigoule: Heat 30 ml olive oil in a copper saucier over medium heat. Sauté the brunoised shallots until translucent. Add trimmed artichoke halves and datterini tomatoes, searing lightly. Deglaze with 60 ml Vermentino, reduce by half, then add 100 ml fish fumet. Cover with a cartouche and simmer gently for 12-15 minutes until tender. Season with Maldon salt and set aside.

2. 02

   Craft the Saffron-Fennel Nage: In a separate small saucepan, steep the saffron threads in remaining 60 ml warm Vermentino for 5 minutes. Add the remaining 150 ml fish fumet and bring to a gentle simmer. Whisk in cold butter cube-by-cube off the heat to create a glossy emulsion. Finish with wild fennel pollen, preserved lemon brunoise, and white pepper. Keep warm at 60°C.

3. 03

   Pan-Sear the Branzino: Score the skin of the branzino fillets delicately in a crosshatch pattern. Pat dry thoroughly with paper towels and season the flesh side with fine sea salt. Heat 30 ml olive oil in a heavy stainless-steel or carbon steel pan until shimmering. Place fillets skin-side down, gently pressing with a fish spatula for 30 seconds to ensure even contact. Cook over medium-high heat for 3-4 minutes until the skin turns golden and crisp. Flip and cook for just 45 seconds to finish.

4. 04

   Assemble and Plate: In wide shallow warm bowls, spoon a pool of the Saffron-Fennel Nage. Artfully arrange two braised artichoke halves, three confit datterini tomatoes, and curls of drained crisp shaved fennel. Rest the branzino fillet skin-side up over the vegetables. Garnish the plate with dehydrated olive crisps, sea salt flakes on the skin, and a drizzle of premium olive oil.