Wild Sea Bass with...Wild Sea Bass with Saffron-Fennel Velouté & Citrus Bottarga Gremolata

Crispy-skinned Mediterranean sea bass resting on a silken saffron-infused fennel puree, accented by oil-confit baby artichokes and a zesty bottarga herb gremolata.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, sweat the sliced fennel in a tablespoon of olive oil until soft. Add the saffron and cream, simmer for 10 minutes, then blend into a perfectly smooth puree. Season with sea salt and pass through a fine-mesh chinois.

2. 02

   Submerge the baby artichokes in olive oil with a strip of lemon peel in a small pot. Confit over very low heat (approx. 80°C) until tender, about 15 minutes. Drain and quickly sear the cut side in a hot pan for color.

3. 03

   Prepare the gremolata by combining the lemon zest, orange zest, chopped parsley, and a tablespoon of olive oil. Grate the bottarga into the mix and fold gently.

4. 04

   Score the skin of the sea bass lightly. Season with salt. In a non-stick pan over medium-high heat, add olive oil and place the fish skin-side down. Press firmly for 30 seconds to ensure even crisping. Cook for 4 minutes on the skin side until golden, then flip and kiss the flesh side for 30 seconds.

5. 05

   To plate, spoon a generous circle of saffron-fennel puree in the center. Place the sea bass atop the puree. Arrange the charred artichokes around the fish and finish with a dusting of the bottarga gremolata and a drizzle of the artichoke confit oil.