Pan-Roasted Loup de Mer...Pan-Roasted Loup de Mer with Saffron-Infused Fennel Puree, Crispy Panisse, and Charred Tomato Emulsion

An exquisite Michelin-caliber dish featuring delicate Mediterranean sea bass with crisp skin, balanced by rich saffron-scented fennel, traditional Provençal chickpea panisse, and a bright, smoky tomato herb emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Panisse: In a saucepan, bring vegetable stock, 1 tbsp olive oil, half the microplaned garlic, and 1 tsp salt to a simmer. Gradually whisk in chickpea flour until smooth. Cook over low heat, stirring continuously with a wooden spoon for 10-12 minutes until a thick paste forms. Spread evenly into a parchment-lined square baking dish (15mm thickness) and chill in the refrigerator for at least 30 minutes until set.

2. 02

   Make the Saffron Fennel Puree: In a medium skillet, melt 20g of butter over medium-low heat. Add sliced fennel, remaining garlic, and a pinch of salt. Sweat gently without browning for 8 minutes. Deglaze with white wine and reduce by half. Add steeped saffron with its liquid and 100ml water. Cover and simmer until fennel is completely soft (approx. 12 minutes). Transfer to a high-speed blender, add 20g cold butter, and blend until velvety smooth. Adjust seasoning with lemon juice and salt. Pass through a fine chinois strainer and keep warm.

3. 03

   Prepare Charred Tomato Emulsion: Char the whole heirloom tomatoes directly over an open gas flame or under a broil element until skins are black and blistered. Peel skin, discard seeds, and finely dice the pulp. In a small bowl, whisk diced tomatoes with 60ml extra virgin olive oil, fresh herbs, lemon zest, 1 tbsp lemon juice, and Maldon salt. Reserve at room temperature.

4. 04

   Sear the Panisse: Cut the chilled, set chickpea panisse into uniform rectangular batons (approx. 2x6 cm). Heat 2 tbsp olive oil in a heavy non-stick pan over medium-high heat. Fry panisse batons for 2-3 minutes per side until crisp and golden brown. Drain on paper towels and keep warm.

5. 05

   Cook the Sea Bass: Score the skin of sea bass fillets lightly in a crosshatch pattern. Pat thoroughly dry with paper towels and season liberally with fine sea salt. Heat 2 tbsp olive oil in a stainless steel pan until shimmering. Place fillets skin-side down, pressing gently with a fish spatula for 10 seconds to prevent curling. Sear for 3-4 minutes until skin is golden and ultra-crisp. Flip, add remaining 10g butter and a squeeze of lemon juice, basting the fish for 1 minute until just translucent in the center.

6. 06

   Assembly and Plating: Spoon a smooth swoop of hot saffron fennel puree across each warm plate. Top with two crispy panisse batons. Gently nestle a pan-roasted sea bass fillet skin-side up on the panisse. Spoon the charred tomato emulsion around the base. Garnish with reserved delicate fennel fronds and an extra drizzle of finishing olive oil.