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Pan-Roasted Branzino with Saffron-Fennel...Pan-Roasted Branzino with Saffron-Fennel Confit and Citrus Herb Nage

Name: Pan-Roasted Branzino with Saffron-Fennel Confit and Citrus Herb Nage
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 skin-on Mediterranean branzino fillets (approx. 160g each), scaled and pin-boned; 4 baby fennel bulbs, trimmed and halved lengthwise (reserve fronds for garnish); 1 generous pinch (approx. 0.25g) high-grade Greek or Spanish saffron threads; 60 ml first cold-pressed Mediterranean extra virgin olive oil, divided; 120 ml dry white wine (such as Assyrtiko or Vermentino); 200 ml concentrated clarified fish fumet; 60 g unsalted cultured butter, chilled and cubed; 45 ml freshly squeezed blood orange juice; 2 tbsp Lilliput capers, rinsed and drained; 50 g pitted Kalamata olives, dehydrated at 90°C for 3 hours and coarsely crushed; 1 medium French shallot, finely brunoised; 1/2 tsp Piment d'Espelette; 1 tsp Fleur de sel, to finish

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Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

30 mins

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Cook Time

35 mins

⭐

Difficulty

Hard

Crisp-skinned Mediterranean sea bass perched atop melting saffron-braised baby fennel, finished with an aromatic blood orange-caper emulsion and dehydrated Kalamata crumb.

MediterraneanHard

Ingredients

•4 skin-on Mediterranean branzino fillets (approx. 160g each), scaled and pin-boned

•4 baby fennel bulbs, trimmed and halved lengthwise (reserve fronds for garnish)

•1 generous pinch (approx. 0.25g) high-grade Greek or Spanish saffron threads

•60 ml first cold-pressed Mediterranean extra virgin olive oil, divided

•120 ml dry white wine (such as Assyrtiko or Vermentino)

•200 ml concentrated clarified fish fumet

•60 g unsalted cultured butter, chilled and cubed

•45 ml freshly squeezed blood orange juice

•2 tbsp Lilliput capers, rinsed and drained

•50 g pitted Kalamata olives, dehydrated at 90°C for 3 hours and coarsely crushed

•1 medium French shallot, finely brunoised

•1/2 tsp Piment d'Espelette

•1 tsp Fleur de sel, to finish

Cooking Instructions

01
Bloom the saffron threads in 2 tablespoons of warm fish fumet for 10 minutes to release aroma and vibrant color.
02
In a shallow rondeau, heat 20 ml of olive oil over medium-low heat. Sweat the brunoised shallot until translucent without browning. Add the halved baby fennel bulbs, flat side down, and sear gently for 2 minutes.
03
Deglaze the fennel with dry white wine and reduce by two-thirds. Pour in the remaining fish fumet and bloomed saffron. Cover with a cartouche (parchment lid) and braise on low heat for 18-20 minutes until the fennel is fork-tender and glossy.
04
Transfer the fennel to a warm plate. Strain the braising liquid into a small saucier, stir in the blood orange juice, and reduce by half over medium heat. Remove from heat and vigorously whisk in the cold cubed butter one piece at a time to create a silky, emulsified nage. Fold in capers and keep warm at 55°C.
05
Score the branzino skin lightly with diamond-shaped incisions using a razor-sharp fillet knife. Pat thoroughly dry with linen towels. Season both sides with fleur de sel and Espelette pepper.
06
Heat the remaining 40 ml of olive oil in a heavy stainless-steel skillet over medium-high heat until shimmering. Lay the fillets skin-side down, gently pressing each fillet flat with a fish spatula for 20 seconds to prevent curling.
07
Cook undisturbed for 4 minutes until the skin turns golden and glass-like, and the flesh is 80% cooked through. Flip gently, sear the flesh side for 30 seconds, then remove from heat immediately.
08
To plate: Arrange two braised fennel halves in the center of shallow, warmed porcelain bowls. Rest the branzino fillet across the fennel, skin-side up. Spoon the warm citrus-caper nage around the perimeter, sprinkle with dehydrated Kalamata olive crumb, and garnish with reserved fennel fronds.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023