Olive Oil Poached Mediterranean...Olive Oil Poached Mediterranean Sea Bass with Saffron Consommé

An elegant, Michelin-caliber dish featuring ultra-tender sea bass gently poached in Arbequina olive oil, served over charred baby artichokes in a pool of vibrant, saffron-infused tomato consommé.

Ingredients

Cooking Instructions

1. 01

   To prepare the tomato consommé, blend the heirloom tomatoes, sliced shallots, crushed garlic, and basil in a high-speed blender until liquefied. Strain the mixture through a fine-mesh sieve lined with cheesecloth suspended over a bowl in the refrigerator for 4 hours (or overnight) to collect the clear tomato water.

2. 02

   Transfer the clear tomato water to a small saucepan. Add the saffron threads and heat gently over low heat for 10 minutes to infuse the flavors and color. Season with a pinch of fine sea salt and keep warm.

3. 03

   Rub the halved baby artichokes with lemon juice to prevent oxidation. Heat a splash of olive oil in a cast-iron skillet over medium-high heat. Sear the artichokes cut-side down until beautifully charred and tender, about 6 to 8 minutes. Set aside and keep warm.

4. 04

   Pour the 500ml of extra virgin olive oil into a deep, narrow saucepan. Bring the oil temperature to exactly 65°C (149°F) using a digital thermometer. Season the sea bass fillets lightly with fine sea salt.

5. 05

   Gently submerge the sea bass fillets into the warm olive oil. Poach for 12 to 15 minutes, carefully monitoring the heat to maintain the oil temperature between 60°C and 65°C, until the fish is opaque and just flakes.

6. 06

   To assemble, place two charred artichoke halves in the center of four warmed shallow bowls. Carefully lift the sea bass from the oil using a slotted spatula, drain briefly on paper towels, and place one fillet on top of the artichokes in each bowl.

7. 07

   Gently ladle the warm saffron-infused tomato consommé around the fish. Garnish the sea bass with a dusting of wild fennel pollen, a few drops of the poaching olive oil, microgreens, and a final sprinkle of Maldon flaky sea salt. Serve immediately.